1. In a large non-aluminum saucepan, simmer over low heat, the pumpkin, apple juice, cinnamon, ginger and 3 tablespoons of the honey. Reduce to 1 cup. 2. Heat cream and vanilla bean to boiling and combine with pumpkin mixture. 3. Simmer until reduced to 2 cups. (Remove vanilla bean?). 4. Place egg yolks, the 2 remaining tablespoons honey and 5 tablespoons sugar in a small bowl, in a pan of simmering water and whisk over low heat until you reach the consistency of custard. 5. Combine all ingredients and mix well. (This was not in my recipe but I guessed it needs to be here before chilling!). 6. Pour into a pie dish and chill. 7. Before serving, sprinkle with 1 tablespoons of sugar and glaze under boiler. ---------------------------------------------------------------------------
Nutrition
Ingredients
