Maple Honey Pumpkin Pie

While those who need warming food have always been able to eat pumpkin pie, no one needs lots of white sugar. So I also found a recipe that utilizes sweet ingredients that turn pumpkin pie into medicine. Does that qualify as Holiday magic?

9-in unbaked pie crust

1/2 cup honey
1/2 cup grade B (dark) maple syrup
2 eggs
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cardamom
1 (15 oz.) can pumpkin
1 cup full fat coconut milk (mix well before measuring)

Prepare the pie crust and set aside.

Preheat the oven to 375 degrees.

Combine the honey and maple syrup in a small pot. Bring to a gentle simmer and make sure it doesn’t boil over. Let it simmer until the mixture reaches the soft ball stage (temperature between 234-242 degrees). To check, drop a small amount of the syrup with a warm spoon into cold water. Quickly gather the syrup in between your fingers. (At the soft ball stage it will be a limp sticky ball that flattens between your fingers when removed from the water.) When the honey/maple syrup mixture is done, allow it to cool and set it aside.

In a large bowl, using a hand mixer, beat the eggs just until they are mixed. Add the spices and beat briefly. Add the pumpkin and mix thoroughly. Then add the coconut milk and mix thoroughly.

Finally mix in the syrup and pour the mixture into the pie crust.

Place in the center of the oven and bake for 45 minutes to an hour. (It will still be like gelatin in the middle because of the liquid nature of the sugars used.)

Let cool completely and then refrigerate.