Light and sweet with the goodness of honey! Best when served with whipped cream or ice cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil.

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  • Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.

Nutrition Facts

293 calories; 5.2 g protein; 42.9 g carbohydrates; 81.2 mg cholesterol; 446.5 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2006
great recipe i also used agave nectar instead of honey agave nectar has one of the lowest glycemic indexes for sweeteners and is good for diabetics. i also only used evaporated skim milk for the 2 dairy products and it turned out great Read More
(24)

Most helpful critical review

Rating: 3 stars
08/25/2003
"I made this pumpkin pie recipe along with my traditional pie. Most preferred the traditional but the kids liked it since I drizzled melted chocolate over when cooled. I did however had to bake this pie a long time before it was done." Read More
(11)
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/06/2006
great recipe i also used agave nectar instead of honey agave nectar has one of the lowest glycemic indexes for sweeteners and is good for diabetics. i also only used evaporated skim milk for the 2 dairy products and it turned out great Read More
(24)
Rating: 3 stars
08/25/2003
"I made this pumpkin pie recipe along with my traditional pie. Most preferred the traditional but the kids liked it since I drizzled melted chocolate over when cooled. I did however had to bake this pie a long time before it was done." Read More
(11)
Rating: 5 stars
08/25/2003
Great recipe but I had to cook it almost twice as long as the recpie says. Read More
(8)
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Rating: 5 stars
10/25/2010
I made this pumpkin pie at my first ever Thanksgiving gathering. I made it exactly as directed and it's the best pumpkin pie I've ever tasted. LOVE this recipe and will use it at every Thanksgiving from then until I die. Read More
(5)
Rating: 5 stars
11/18/2011
I changed out the 1/2 cup milk for more of the heavy cream and I used raw honey. Let's just say my parents said it was the best pumpkin pie they have ever had!!!!! It was a smashing hit!!! Thanks so much for sharing this recipe... I just love the smooth texture of it! Read More
(4)
Rating: 5 stars
11/26/2007
Very rich & yummy. I used Pumpkin Honey from Flying Bee Ranch and subbed eggnog for the liquid so the flavor was a little different than the traditional pumpkin pie. Also the texture was a tad more substantial than usual. We really enjoyed it. Read More
(3)
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Rating: 5 stars
12/30/2010
I made the recipe exactly as described and it was wonderful... although next time I may bake it just a tad longer. Everyone at our Thanksgiving dinner loved it even the ones that don't normally like pumpkin pie. Read More
(2)
Rating: 5 stars
02/10/2012
I used agave instead of honey and is was simply perfect. No sugar rush! Read More
(1)
Rating: 4 stars
11/20/2009
I really like that this recipe called for honey; I had never used that in my pumpkin pie making before. I still needed to add extra spice (i like my pumpkin really spicy) so I added more cinnamon and doubled the ginger and nutmeg. Like a couple others commented baking time was longer than stated. Read More
(1)