Ingredients

• 1 can (16 oz.) pure pumpkin
• 1/3 cup O&CO. Almond Blossom Honey
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla
• 1/2 tsp. salt
• 2 large eggs
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch deep-dish pie shell
• Whipped cream, for garnish
• O&CO. Traditional Balsamic Vinegar

Directions

1. In a large bowl mix pumpkin, milk, honey, sugar, eggs, cinnamon, vanilla, and salt with a wire whisk until smooth. Pour into unbaked 9 or 10 inch pastry crust with high fluted edges.
2. Preheat oven to 425 degrees. Bake pie for 15 minutes. Reduce heat to 350 degrees. Bake 35 minutes more or until knife inserted 1 inch from crust comes out clean. Cool on rack; chill.
3. Garnish with whipped cream and a final drizzle of a few drops of O&CO. Traditional Balsamic Vinegar.