Honey Pumpkin Pie

Chef

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1 16-ounce can solid pack pumpkin
1 cup evaporated low-fat milk
3/4 cup honey
3 eggs, slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract
1 Pastry for single 9-inch pie crust
Servings: 8
Combine all ingredients except pastry in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400ºF 45 minutes or until knife inserted near center comes out clean.
 
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