Organic Pumpkin Pie

1 15 ounce can organic pure pumpkin
2 Tbs organic unsalted butter, softened
Salt
3 large organic eggs, plus 1 egg white
1/4 cup honey (organic if possible)
1 cup organic heavy cream
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

Whisk the pumpkin in a bowl with the butter and a pinch of sale. Whisk in 3 eggs and the honey.
Stir the cream, cinnamon and nutmeg. Pour the mixture into the organic pie shell(recipe on this blog), lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temp to 325 degrees and bake until the pie is set, but still jiggles slightly, about 50 minutes. Let cool completely.

Topping options:

1/2 cup pecans
1 cup cranberries
Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans and cranberries; sprinkle over the cooled pie.