The Four Seasons:
Winter, Spring, Summer, and PUMPKIN.
It’s that time of year, where no matter what you are trying to buy, there is pumpkin-flavored something staring you in the face.
Pumpkin candles, coffee, soap, bread, muffins, chewing gum, laundry detergent…
OK, maybe not those last two, but you get the idea…
Let’s be honest, when the pumpkin-craze hits, we’re really just trying to imitate one thing:
The perfect pumpkin pie recipe.
In my humble opinion, pumpkin is THE ultimate pie. It’s the main reason you eat Thanksgiving dinner, of course.
This down-home pumpkin pie recipe is special because:
1) it uses honey as the sweetener, instead of regular sugar (which makes it healthier, AND adds a richer flavor)
2) I ditch the evaporated milk or sweetened condensed milk and use real cream instead.
3) It has the best texture and flavor of many, many other pumpkin pie recipes I’ve tried. For realz.
So let’s do this pumpkin-thing.
Honey Sweetened Pumpkin Pie Recipe
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You will need:
- 2 cups pumpkin puree
- 3/4 cup honey (where to find it)
- 1 teaspoon vanilla extract (how to make your own vanilla extract)
- 1/2 teaspoon sea salt (my favorite salt)
- 3 teaspoons pumpkin pie spice (how to ma;8ke your own pie spice)
- 3/4 cup heavy cream (half n half or even whole milk will work in a pinch)
- 2 eggs, lightly beaten
- 1 unbaked pie crust (here’s my favorite pie crust recipe)
Preheat the oven to 375 degrees.
Mix the puree, honey, vanilla, salt, and spice together.
Mix in the cream, then gently beat in the eggs.
Carefully pour the mixture into the pie shell.
Cover the edges of the crust with a pie shield (or foil) and bake at 375 degrees for 25 minutes. Remove the shield/foil, and bake for another 20-30 minutes, or until a knife inserted into the center of the pie comes out clean.
Cool and serve with a generous dollop of real whipped cream.
Refrigerate the leftovers (if there are any!)
- Looking for a gluten-free pie crust option? This one looks promising. And here’s an almond flour pie crust too.
- Here’s my super simple method for turning wh;6ole pumpkins into puree.
- And here’s how to can your pumpkins while you’re at it.
- If you don’t have pumpkin pie spice, you can use 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg instead.
- Dairy-free? Simply substitute coconut milk for the heavy cream.
- Have leftover puree? Make this yummy pumpkin pie smoothie, or my favorite honey maple pumpkin bread.
Want to know the coolest thing about this pumpkin pie recipe? I’m it’s completely legal to eat it for breakfast. After all it’s just squash and honey– it doesn’t get much healthier than that. And if you do, I won’t tell–promise.
- Preheat the oven to 375 degrees.
- Mix the puree, honey, vanilla, salt, and spice together.
- Mix in the cream, then gently beat in the eggs.
- Carefully pour the mixture into the pie shell.
- Cover the edges of the crust with a pie shield (or foil) and bake at 375 degrees for 25 minutes. Remove the shield/foil, and bake for another 20-30 minutes, or until a knife inserted into the center of the pie comes out clean.
- Cool and serve with a generous dollop of real whipped cream.
- Refrigerate the leftovers (if there are any!)