Just in time for Thanksgiving... Honey Pumpkin Pie! I made this recipe last week, and I hope to be able to make it again for Thanksgiving. I just need to get to the store and buy some Snowville Creamery whipping cream, as it wouldn't be complete without fresh local cream as an ingredient, as well as whipped up as a topping (I've developed a dislike of cool whip... how can you stomach it after tasting real whipped cream?). My only advice is to be sure to follow the instructions about covering the edges of the pie crust with strips of foil, since baking it at 400 degrees for 50 minutes will thoroughly burn the edges. Since I prefer graham cracker crusts, I made one for this pie and for some reason thought I could forego this step since it was not the traditional pie crust. WRONG! This is why I did not photograph the pie with the ugly edges. Here is the recipe, reprinted below, in case you are lazy like me and don't follow all the links in blogs. If you want a nice printable version, I recommend checking out the allrecipes site.