This recipe graciously stolen from Beth.

The Goods
2 large eggs, lightly-beaten
½ cup honey
1 tsp. “legal” vanilla extract (no added sugars)
1 can Libby’s 100% Pumpkin
1½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
⅛ tsp. cloves
¼ tsp. salt
1 cup Almond Cream (See recipe: ¾ cup water + ¾ cup blanched almond flour mixed in processor for 3 minutes)

The Gettin’
1. Preheat the oven to 325˚ F.
2. Mix the Almond Cream in food processor.
3. Mix in the remaining ingredients.
4. Pour into greased pie pan.
5. Cook for 1 hour, let cool, refrigerate and serve.

The Take
I was so tired that I didn’t follow her specific directions.  I threw all the ingredients in the blender and poured them into a buttered pan.  I didn’t even try the crust… well let me say this… SERIOUSLY?!?!!  This IS pumpkin pie! SOOO STINKING GOOD!

Total Time: 53 minutes
Prep –  7 minutes
Cook–  1 hour
Cool– 45 minutes

Yield: 16 servings

Level: Easy