Honey Pumpkin Pie

I have really been enjoying learning with my children about the first Thanksgiving and how the Pilgrims came to America in search of religious freedom. They went through so many difficulties but still kept their faith and humbled themselves before God as he continually provided for them and protected them.

Thanksgiving was a declaration that they could not have done anything unless he was with them in all their endeavors. As they joined with the Indians to celebrate I am sure they could not help but be filled with gratitude as they remembered all that God had brought them through.

It is also a time for us to look back and remember all that God has done in our lives to bring us to the place we are now... and give thanks.

Of course you can't properly give thanks without partaking of pumpkin pie. It just wouldn't be right. It's hard to imagine Thanksgiving without pumpkin pie but the reality is the Pilgrims did not eat it on the first Thanksgiving. They just didn't have the essential ingredients to make the crust or filling. They did have pumpkin though I am very thankful it has morphed into the delicious tradition it is today.

Don't you love traditions? Even if we don't know how they have all started it's great celebrating with friends and family. Any tradition that is centered around giving thanks to our God, is a tradition worth preserving.

This year I am starting a new tradition of adding honey from our own bees to our pumpkin pie. God has blessed and provided for us through them so it only seems fitting to add some of their sweetness to our celebration.

I hope it will become a tradition in your home also and who knows, maybe there was some wild honey at the first Thanksgiving!

Honey Pumpkin Pie

Ingredients:
1(15oz) can pure pumpkin
1/2 cup of honey
1/3 cup of sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp.nutmeg
1/2 tsp.  pure vanilla extract
2 eggs
1 can(12 fl.oz) of evaporated milk
1 homemade pie crust( here is how I make mine with coconut oil and whole wheat flour)

1.Mix sugar, salt and spices in small bowl
2.Beat eggs in a large bowl
3.Stir in pumpkin, honey and spice mixture
4.Gradually stir in evaporated milk
5. Pour into pie crust

Bake at 425 F. for 15 minutes. Reduce temperature to 350 F. and bake for 45-50 minutes or until knife comes out clean. Place in fridge to cool and let solidify for about an hour. Top with homemade honey whip cream!

Honey Whip Cream

With a hand mixer whip 1 cup of heavy cream till almost whipped then gradually add 1/4 cup of honey and continue mixing till light and fluffy and honey is completely incorporated. Keep cool in fridge till ready to serve.


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