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Pumpkin Apple Pie

Cook Time: 30-45 minutes
Preheat Oven to 425 degrees

1 3/4 cups canned pumpkin
1/2 cup brown sugar
1/2 cup Organic Cane Sugar
1/4 cup GloryBee Orange Honey
2 tbsps. GloryBee Orange Honey set aside
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. sea salt 1 cup whole milk
1/2 cup evaporated milk
2 eggs, slightly beaten
1 tbsp. fresh grated orange peel (dried use 1 - 1 1/2 tsps.)
1 10 inch pie shell, unbaked
Optional: 1/4 cup of Aunt Patty's Chopped Pecans
Optional: 3/4 to 1 cup of Aunt Patty's Dried Apple Rings

Pie Crust: prepare and set aside. Combine Pumpkin, sugars, 1/4 cup of honey, spices and salt; blend thoroughly. Stir in the whole milk, evap. milk and eggs. Chill in the refrigerator overnight. Line pie crust with dried apples, pour in the filling. Top with pecan pieces. Sprinkle with orange peel and drizzle with the 2 tbsps. of honey. Bake for 35-40 minutes or until a knife comes out clean. Cool before serving.

Topping: 1/2 to 1 pint of whipped cream whipped. Flavor with brandy or rum.

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