2.5
2 ratings

Honey Pumpkin Pie

National Honey Board

Honey is antimicrobial, helping to extend the shelf life and freshness of the pie.

Click here to see 6 Classic and Creative Pumpkin Pie Recipes

Ingredients

For the pie

  • 3 eggs
  • One 9-inch pie crust
  • 3/4 Cups honey
  • One 15-ounce can canned pumpkin
  • 1 Cup evaporated milk
  • 2 Tablespoons flour
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon ginger
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon salt

For the honey whipped cream

  • 1 Cup heavy whipping cream
  • 3 Tablespoons honey
  • 1 Teaspoon vanilla extract

Directions

For the pie

Preheat oven to 425 degrees. In a medium bowl, beat eggs. Brush 1 teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425 degrees. Reduce heat to 350 degrees, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream*.

TIP: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut, and serve.

 

For the honey whipped cream

Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.

Nutritional Facts
Servings8
Calories Per Serving562
Total Fat35g55%
Sugar40gN/A
Saturated19g94%
Cholesterol159mg53%
Protein8g16%
Carbs59g20%
Vitamin A460µg51%
Vitamin B120.2µg3.2%
Vitamin C3mg5%
Vitamin D1µg0.2%
Vitamin E0.8mg4%
Vitamin K9µg11%
Calcium648mg65%
Fiber2g10%
Folate (food)20µgN/A
Folate equivalent (total)29µg7%
Folic acid5µgN/A
Iron2mg9%
Magnesium26mg6%
Monounsaturated4gN/A
Niacin (B3)0.7mg3.4%
Phosphorus132mg19%
Polyunsaturated1gN/A
Potassium334mg10%
Riboflavin (B2)0.2mg13.7%
Sodium343mg14%
Sugars, added33gN/A
Zinc0.7mg4.7%
Tags