Tamra Davis, a mom, filmmaker and blogger, is preparing for Halloween, but this desert recipe can be made anytime, particularly in the fall and winter! You can buy crust or make it with help from your kids. Have them take turns adding ingredients. While the dough chills, you can all make the filling. Kids can then help roll the dough and then play until the pie is firm and ready out of the oven. For best results, let the pumpkin pie cool before eating!
Pie Crust
1 stick butter softened
1 1/2 cup flour
1 tablespoon sugar
pinch salt
¼ cup ice water
Put the butter, flour, sugar and salt into a food processor. Slowly add the water. Blend until it forms a dough. Roll into a ball and then wrap it up in wax paper and put it in the refrigerator while you make the filling.
Filling
1 15 ounce can pumpkin
¼ cup honey
¼ cup milk
¼ cup sugar
3 eggs
1 teaspoon pumpkin pie spice
Preheat oven to 400. Blend filling ingredients in a food processor until smooth. Roll out dough in-between two pieces of parchment paper until approx. ¼ inch thick. Place the pie crust in the pie pan. Trim the edges so they look nice. Add the filling. Bake on a center rack for about 45 minutes or until it’s firm in the center. Let it cool. Serve and enjoy.
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