1 pie shell, unbaked
500 g parsnip, sliced 1 lb
250 ml milk 1 cup
50 ml liquid honey 1/4 cup
2 eggs, slightly beaten
2 ml grated orange rind 1/2 tsp
3 ml cinnamon 3/4 tsp
2 ml salt 1/2 tsp
.5 ml allspice 1/8 tsp
.5 ml cloves 1/8 tsp
25 ml liquid honey 1/8 cup
Bake pie shell in preheated 450 F (230 C) oven until lightly browned, about 10 minutes; cool.
Cook parsnips until tender, about 10 minutes; drain.
Add milk to parsnips and puree. Add 1/4 cup (50 ml) honey, eggs, orange rind, cinnamon, salt, allspice and cloves; mixing well.
Pour mixture into pie shell. Bake at 375 F (190 C) until filling is set, about 50 minutes. Drizzle 1/8 cup (25 ml) liquid honey on top. Garnish with whipping cream and a dash of cinnamon.
Serves 6