Chinook Honey Company

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A pumpkin pie recipe


  • ½ cup Chinook Honey
  • 1 envelope of unflavoured gelatin
  • 2 tsp. cinnamon
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg
  • 3 egg yolks, slightly beaten
  • 2/3 cup milk
  • 1 cup canned or cooked pumpkin
  • 3 egg whites
  • ⅓ cup sugar
  • 1-9 inch Graham cracker crust


  1. A large saucepan combine gelatin, cinnamon, salt and nutmeg. Mix together the honey, egg yolks and milk, blend with gelatin mixture. Cook, stirring constantly, until mixture thickens slightly. Stir in pumpkin. Chill until mixture mounds slightly when spooned, stirring often. Beat egg whites until soft peaks form. Gradually add the sugar, beating into stiff peaks. Fold chilled pumpkin mixture into egg whites. Pile into prepared crust. Chill until firm. Serve with Honey Whipped Cream.
  2. Beat 1 cup (250 ml) of whipping cream until mixture thickens; gradually add 3 tbsp. (65g) of honey and beat until soft peaks form. Fold in 1 tsp. (5ml) of vanilla.
  3. Makes 2 cups (500 ml).