Honey Pumpkin Pie ♥

Honey Pumpkin Pie ♥ AVeggieVenture.com, homemade and sweetened with honey not processed sugar.
graphic button small size size 10 Yum! Homemade pumpkin pie, sweetened with honey instead of processed sugar, rich with autumn spices. The filling is soft and smooth and dreamy good. Make it with either canned pumpkin or roasted fresh pumpkin. graphic button small size size 10

2007: "If I were a guy, I'd only eat pie. Oh my, oh sigh, please feed me pie." Okay, so it's awful poetry. But the pie? It's completely dreamy. The honey is wonderful as the sweetener, adding an edgy complexity to the pumpkin custard. I'll be making this pie again on Thanksgiving, it's just lovely. I made the pie twice, once with fresh pumpkin and then again with canned pumpkin. Which is better? Well, you'll have to decide because it depends.

graphic button small size size 10 FRESH PUMPKIN The fresh pumpkin made a pie sweetly pale in color and subtly delicate in flavor. It's the "foodie" choice for people who are curious about food and welcome adaptation – and it's my personal pick, forever and ever. Plus, I getting requests from the taste tasters, "So when are you going to make another pumpkin pie?"

graphic button small size size 10 CANNED PUMPKIN But pie made with canned pumpkin looks and tastes exactly like we've been trained to know as pumpkin pie. It's the "safe" choice for people who are saddled with tradition and only eat what they know.

MANY HONEY PUMPKIN PIES LATER I just love it when recipes stand up to the test of time! This is a lovely pumpkin pie, sweetened so gently with honey and I make one or two or a dozen every year. Some times i reach for a can of pumpkin, gosh it's convenient. Other times I roast a pie pumpkin or kabocha squash, this pie deserves another life with roasted pumpkin! Also, thanks to a reader for suggesting bumping up the spices, that's how I make it now and what's suggested in the revised recipe below.

"Good pie! ... Excited to find a recipe that doesn't use refined sugar." ~ Rebekah


Hands-on time: 20 minutes (not including pastry)
Time to table: 4 hours
Serves 8

1 unbaked deep-dish pie shell

2 cups fresh roasted (or otherwise cooked) pumpkin, puréed until very smooth in a food processor
~ or ~
2 cups (1 15 ounce can or 425g) pumpkin puree

4 large eggs (see TIPS)
1/2 cup (152g) honey
1/2 cup (115g) whole milk
1/2 cup (119g) heavy cream
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Pinch ground cloves
1 teaspoon table salt

CRUST Heat oven to 375F/190C. Browning a pie's bottom crust is always a trick. Here are mine. I some times parbake the crust, that means to bake it for about 10 minutes before adding the filling; I line the chilled crust with foil and then add enough sugar to hold up the sides. Another trick is to put the filled pie on the bottom rack for 10 minutes, then finish baking on the middle rack. A third trick is to heat an upside-down baking sheet on the middle while heating the oven, then put the filled pie directly onto that rack to bake. I don't yet have a favorite, all seem to work.

FILLING If you've puréed the roasted pumpkin in the food processor, you can continue to use the food processor for mixing. Just throw all the remaining ingredients in and whizz a few times. Otherwise – in a large bowl, beat the eggs until just mixed with an electric mixer or a good whisk works just fine, too. Add the pumpkin and all the remaining ingredients and mix until smooth.

BAKE Carefully pour the mixture into the unbaked pie shell, then carefully put the pie into the hot oven; the filling is sloshy so can run up the sides which doesn't hurt much but doesn't look as pretty after baking. Bake for 45 minutes or until the center is just set. It will firm up while cooling.

SEVERAL DAYS AHEAD Roast the pumpkin (here's how to roast a whole pumpkin) if you choose fresh pumpkin
DAY BEFORE or MORNING OF SERVING Mix the pastry and refrigerate the pie crust dough.
MORNING OF SERVING Mix the filling, roll the pastry and bake the pie. I especially like the custard chilled so once the pie has cooled, refrigerate it if you can. I know people make their pies the day before but I think the pastry suffers and if it's good pastry, you don't want to mar it.

LEFTOVER REPORT The custard is dreamy, even a few days later.

graphic button small size size 10 For the crust, use your favorite crust recipe or try mine, which gets rave reviews from both new pastry makers and experience pie bakers, see all the tips for how to make a Flaky Tender Pie Crust. I also have great luck with a few improvements to refrigerated pie crusts.
graphic button small size size 10 Be sure to buy a pie pumpkin (good ones can be sugar pie pumpkins, kabocha, hubbards and one I keep hearing about but haven't found yet, a cheese pumpkin), not one for jack o'lanterns or decoration. UPDATE Now I only make pumpkin purée from a kabocha squash, here's why, Homemade Kabocha Squash "Pumpkin" Purée.
graphic button small size size 10 After roasting the pumpkin, drain the roasted flesh in a strainer. If it's full of water that drains out, taste it. Is it any good? If it's bland and watery, I'd use canned pumpkin instead.
graphic button small size size 10 If you can't find a pie pumpkin, use a roasted butternut squash.
graphic button small size size 10 If you go for the canned version, be sure to buy pure pumpkin purée, not pumpkin pie filling which has already been spiced and etc.
graphic button small size size 10 I've given the weights for all the ingredients, even the liquid ones. This is because it's so easy to mix up the filling mixture using a kitchen scale without need for measuring cups. Just put the mixing bowl on the scale, hit the tare button to revert to zero, add the first ingredient, hit the tare button to revert to zero, and so on. Easy!
graphic button small size size 10 This recipe is for a deep-dish pie pan, one that holds a full six cups of filling. If yours is shallower, adjust accordingly – or better yet, put extra custard into custard cups and put into a hot water bath in the oven while the pie bakes. (My recipe for pumpkin pudding shows how to cook with a hot water bath.)
graphic button small size size 10 This is a great pie to carry elsewhere, to give away. One year I delivered pies on Thanksgiving and used disposable metal pans, the nine-inch ones you find in grocery stores. I made only 2/3 of the filling (including 3 eggs) and it worked perfectly. I blind baked the crust for 10 minutes before adding the filling and gave the bottom crust a little boost by baking the pie atop a hot baking sheet. It baked in less time, about 35 minutes.
graphic button small size size 10 How many eggs? The first time I made this pie, I had only three eggs, that worked fine. The most recent time I made the pie, I had only two eggs and while it will do in a pinch, the custard was especially soft, more pudding-like than pie consistency. How I've been short on eggs – which never happens around here – twice for this one pie is a puzzle.
graphic button small size size 10 Watch the timing on this pie, you don't want to underbake it. Par-baking the crust for 10 minutes helps, so does putting the pie on the oven's bottom rack closer to the heat source – this puts relatively more heat on the bottom crust, leaves the top edge with relatively less.
graphic button small size size 10 At our house, even the kids love pumpkin pie! Make two!

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Still Hungry?


~ Sweet Potato-Chocolate Swirl Pie ~
~ No-Bake Pumpkin Cream Pie ~
~ Pumpkin Bars ~

~ My Favorite Pumpkin Recipes ~
~ more pumpkin recipes ~
from A Veggie Venture

~ Pumpkin Cheesecake ~
~ Pumpkin Pecan Pie ~
~ Apple-Butter Pumpkin Pie ~
~ Pumpkin Cheesecake Bars ~
~ more pumpkin recipes ~
~ more pie recipes ~
~ more Thanksgiving recipes ~
from Kitchen Parade, my food column

Move aside, turkeys. (No, not you, dear readers! Thanksgiving turkeys!) Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So it's new Thanksgiving recipes all November long for a fabulous collection of Thanksgiving vegetable recipe ideas. Whether it's last year's famous World's Best Green Bean Casserole or a brand-new recipe which catches your fancy this year, move over turkeys, it's vegetables' time.

© Copyright Kitchen Parade 2007, 2010, 2014 (repub) & 2016
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I'm thinking of making a savory pumpkin pie, with a folded over crust. Just an idea, so far.

  2. Alanna, that is such a perfect slice. Looks so creamy.

  3. Creamy rich and moist. Looks too good. I made a wonderful pumpkin tart this weekend but of the savory kind. It's an awesome and versatile veggie!

  4. Your photo is gorgeous! But I wonder - Is it okay to show our mistakes in our posts too? I included a slightly burned crust with the hope that the fun I had making the pie will shine through! :-)

    Thanks for teaching me how to roast a whole pumpkin. If I try your recipe maybe I can learn to adapt one tradition I feel saddled with into something I actually look forward to eating!

  5. Kathy F ~ Yummm, I love the idea of a savory pumpkin pie. You've got my brain racing!

    Cynthia ~ Creamy, for sure!

    Meeta ~ A tart too? Oh you guys are so good!

    Lisa ~ (Mistakes? What mistakes?) Between your slightly burned crust and my totally raw crust (where I began to learn the in my oven, pies should go on the bottom rack for the first 20 minutes), we have one good pie. Some bloggers do, others don't, share their 'mistakes'. My own take is to share a mistake if there's something we all can learn from, if it's my own forgetfulness, etc, then I don't, because I know my readers come here wanting good recipes, not so-so recipes. It's all a matter of your goals ...

    Nice to see you in a comment, Mz Lis!

  6. Wonderful layout, similar to recipe I had used for years, lost it. I used to make a double recipe and fill 3 pie crusts, took two to obstetrics ward after children born. Could cut down the spices so the pumpkin really dominates. Love the smile. Mel

  7. Good pie! I used 1/2 teaspoon salt and upped the spices-- I am actually going to put even more in next time, probably a teaspoon each and an additional pinch of cloves. Excited to find a recipe that doesn't use refined sugar. :)

  8. Looks like a lovely recipe... Can't wait to try it myself!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna