Tupelo Honey Pumpkin Custard – It’s that time of year again when cooking with pumpkins becomes very fashionable. This year we have a great holiday pumpkin recipe that is not only delicious but super simple to prepare. It’s the Savannah Bee Tupelo Honey Pumpkin Custard. This great dessert recipe comes to you directly from video food blogger Maggie Raymond. Please check out Maggie’s great honey foodie blog I Honey Food when you have a minute! Also, please see the links below to explore some other great recipes that Maggie created especially for Savannah Bee!
Tupelo Honey Pumpkin Custard:
- 3 Eggs
- 1 Can Coconut Milk
- 1 1/4 Cups Pumpkin Puree
- 1/3 Cup Savannah Bee Tupelo Honey
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
Directions (so simple!)
- Add eggs to a large bowl and beat.
- Mix in all remaining ingredients.
- Pre-heat oven to 350° F.
- Pour mixture into a 9 in. Pyrex pie dish
- Bake for 60 min.
- Remove from the oven and let cool for 10 minutes.
- Slice and enjoy!
Maggie’s Other Great Savannah Bee Recipes