1 pie crust (optional*)
1¾ cups cooked Red Dog Farm Pie Pumpkin
2 eggs
1½ cups milk
½ cup honey
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
½ teaspoon salt

Preheat the oven to 425º. Lightly beat the eggs. Add the honey and milk. Stir until the honey is dissolved. Add the pumpkin, spices and salt. Pour into an unbaked pie crust. Bake in a preheated oven at 425º for 15 minutes. Then turn down oven temperature to 350º and continue baking for 45- 60 minutes. When pie is done, you should be able to nudge the pan and the center of the filling won’t jiggle. Let cool at room temperature before serving. Enjoy!

*This recipe can be made without the crust and it is delicious! Very pudding-like and great for those low-carb, gluten-free, don’t-feel-like-making-crust moments. Simply grease a pyrex dish, add the filling, then bake until done.