Ingredients:

Pie Crust

1 package Authentic Foods Pie Crust Mix

1 large egg yolk

2 tablespoons cream or non-dairy substitute

4 oz sweet butter or solid shortening cut into small cubes

Pumpkin Pie Filling

2 cups canned pure pumpkin (1 16 oz can)

1 14 oz can of condensed milk

2 eggs

1 1/2 teaspoons pumpkin pie spice (or � teaspoon ground cinnamon, � teaspoon ground ginger and � teaspoon allspice)

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon Authentic Foods Vanilla Powder

Directions:

Pie Crust

Preheat the oven to 375 degrees Fahrenheit.

In a small bowl, mix the egg yolk and cream; then set aside.  Using an electric mixer, cream the butter or shortening for about 1 minute.  Then mix in the pie crust mix until evenly distributed. Add the egg mixture and beat at low speed until the dough pulls away from the side of the bowl.  Add an extra tablespoon of cream if necessary.  Remove the dough from the bowl and form it into a ball. 

Place the dough on a silpat baking sheet (if you don’t have a silpat baking sheet, place the dough on wax paper taped onto a hard, flat surface).  Then flatten the dough using your hands.  With a rolling pin, roll from the center of the dough to the edge of the dough with light, even strokes, forming a circle about 14 inches in diameter and about 1/4 inch thick. 

Place a 9 to 11 inch pie or tart pan in the center of the dough and flip it with the pie crust dough over (if you have a removable bottom on your pie or tart pan, place the removable bottom on the pie dough, flip it with the tart crust over and place in the full tart pan).  Then fit the dough to the pie or tart pan and trim the edges.  Bake the pie crust in the oven for 6 minutes.  Then take it out to cool while you make the filling.

Pumpkin Pie Filling

In a large mixing bowl, combine canned pure pumpkin, condensed milk, eggs, pumpkin pie spice (or the specific combination of spices described in the ingredients list), honey, salt and the Authentic Foods Vanilla Powder until well blended.  Pour the mixture into the center of the pie crust.  Bake in the oven for approximately 35 to 40 minutes or until a toothpick inserted into the center comes out clean.  Cool, and garnish with whip cream.