| 1 nine inch unbaked almond pie crust | ½ teaspoon ground ginger |
| 2 cups of pumpkin (16 oz can pumpkin) | ¼ teaspoon allspice |
| 1 can of condensed milk 14 oz. | 2 tablespoons honey |
| 2 eggs | ½ teaspoon salt |
| ¾ teaspoon ground cinnamon | ½ teaspoon vanilla powder |
In a large mixing bowl, combine all ingredients and mix until blended. Pour into unbaked almond pie crust and baked in a preheated 375 degree oven for approximately 35 to 40 minutes or until cake tester inserted comes out clean. Cool, and garnish with whip cream
This recipe was brought to you by Steven Rice, President of Authentic Foods.
Copyright 2001 Authentic Foods
