My Favorite Pumpkin Pie

This is the first pumpkin pie recipe that I ever loved. The recipe came from my Aunt Katie's pumpkin cookbook. For extra pizazz, add chopped Skor bits and toasted walnuts around the edge of pie after it's cooled 5 minutes.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups canned pumpkin
• 3⁄4 cup honey
• 1  pinch baking soda
• 1⁄2 teaspoon ginger
• 4  beaten eggs
• 1 1⁄2 cups evaporated milk
• 1⁄4 cup  melted butter
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  teaspoon vanilla extract

Directions

1. Mix and beat well first four ingredients.
2. Add rest of ingredients and beat until thoroughly mixed.
3. Put in 9 or 10 inch unbaked pie crust (I might try a gingersnap one this year).
4. Bake at 375°F for an hour or until knife comes out clean.