Pumpkin Pie - Made with honey!

In preparation for Thanksgiving Dinner, which will be two weeks from today here in the USA, I decided to see if I could successfully make a pumpkin pie using honey, instead of sugar.  As you can see, it worked!  And it's really very nice.  Here is my recipe.

Crust

1 1/3 cups all purpose flour
1/3 cup cold lard
1/2 teaspoon sea salt
Cold whole milk

Combine flour and salt in a bowl.  Using your fingers, rub in the lard until it is crumbly.  Stirring with a fork, gradually add a little milk at a time, until the dough stays together nicely, but isn't wet.  Turn onto a floured surface and knead, only 2 or 3 times and form into a ball.  Flatten with your hand, and then using plenty of flour to keep it from sticking, roll it out large enough to cover the bottom and sides of your pie plate with some to hang over.  Turn the extra dough under and flute the edges.

Pumpkin Pie Filling

Combine:

1, 15-ounce can pumpkin
1/2 cup honey
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
3 eggs

Mix well, then gradually add:

1, 12-ounce can evaporated milk

Mix well.

Pour into crust and place in a pre-heated 425 F oven for 15 minutes.  Reduce temperature to 350 F and then bake for another 40 to 50 minutes.  Test for doneness by sticking a sharp little knife into the middle of the pie.  If it comes out clean, the pie is done.  Remove from oven and cool on a rack.  When cool, cover with plastic wrap and store it in the refrigerator.

I just ate a piece, warm.  I couldn't wait.  Delicious and so smooth and nice!