1 can (16 oz.) Pumpkin, solid packed
1 cup Evaporated low fat milk
3/4 cup Honey
3 Eggs, large, slightly beaten
2 Tbl. Flour, all-purpose
1 tsp. Ground cinnamon
1/2 tsp. Ground ginger
1/2 tsp. Rum extract
Pie crust For single 9-inch deep dish pie crust. (You can use a 10-inch pastry shell in 10- inch plate – filling will fit without spilling.)

Optional: 1 to 2 Tbl. Minute tapioca, dry *
Topping Whipped topping or whipped cream
Garnish Pumpkin pie spice

Combine all ingredients except pastry and tapioca in large bowl; beat until well blended.

*If using tapioca; sprinkle (about 1 to 2 tablespoons) on the inside of raw pastry shell (this is an optional step). The tapioca will help prevent the crust from becoming soggy.

Pour pumpkin mixture into pastry lined 9-inch or 10-inch pie plate.

Bake at 400ºF for 45 minutes or until knife inserted near center comes out clean.


Top with whipped topping or whipped cream. Dust lightly with pumpkin pie spice if desired for extra eye appeal.

Yield: 1 pie; 8 servings

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