Fresh Pumpkin Pie

This recipe makes enough filling for TWO 9" pies. I use 2/3 cup honey and 1/3 cup Lyle's Golden Syrup which makes it sublime. It's spectacular made with FRESH ginger. Really the best pumpkin pie I've ever had! I freeze leftover pureed pumpkin in 2-cup portions in ziploc bags so it's handy to use for more pies or pumpkin bread later on.

This is the BEST pumpkin pie I've had. If you want to "taste" the pumpkin and not have it overwhelmed this is the recipe for you. I cut the honey back to 3/4 cup and boiled the pumpkin instead of baking it, it was faster and easier. I read pages of reviews before I decided which pumpkin pie recipe to try - YUMOLA!!! I like fresh, I will never buy canned pumpkin again! After all, I live close to Chez Panise where fresh, good, seasonal produce is IT!!!!

This recipe was awesome. My husband said it was fantastic. I did a couple of changes. I used a regular pumpkin like the kids get on a pumpkin patch field trip. I strained the pumpkin in cheesecloth, which made the pie perfect. I did not use the spices in the recipe since more then a few commented it was bland I simply used 2tsp of pumpkin spice and it turned out just the right spice. I thought it was perfectly sweet with the honey. Also 55 minutes with foil around crust edge was perfect. It made two whole 9in pies for me. A must keep recipe THANK YOU!

WOW! That was sooooooo good! When I mixed everything together, it was very runny. I didn't think it would turn out, but it did! And it was great! Thanks for the great recipe! It was my first time making pumpkin pie!!

nothing like fresh pumpkin pie. My best tip is to Microwave the fresh pumpkin by piercing it a few times with a serving fork or something long and sharp. place pumpkin in a plate because it can ooze. for a large pumpkin, 10 on high minutes per pound works great. If you microwave 2 smaller ones together it gets tricky with time, you will need to experiment. cook til skin is soft and impressionable. LET COOL before scooping out seeds (save 'em to roast and salt and put in candy dishes) or scooping out the meet. the pumpkin will be much easier/less messy to deal with when cooled. Second hint: cover fluting on your pie crust with file or aluminum rings throughout baking. that temp. is high, they will burn. I find that it manages to brown through the foil, but if not, remove foil last 5-7 minutes of baking. yummy! Oh, also try serving with CARMEL CINAMON ice cream (or carmel ice cream sprinkiled with cinnamon, yummy plus.

This is the best pumpkin pie ever!!! Do put in at least double the spices and personally I think it's sweet enough. MMmmm Mmmm Good!

I like that this recipe uses all natural ingredients, and tastes great! I use less honey than the recipe calls for (3/4 c) I have also made it using 1/2 c honey and 1/4 c maple syrup, and it added a nice flavor.

I have made this one several times now. It has become a holiday favorite in our family. I love the lighter taste the honey gives. It was a little scary the first time, as the unbaked filling looks awfully thin and runny, but it has baked up perfectly each and every time. The only modification I have ever made is adding extra cinnamon to taste. Thanks for a great recipe!

just a tad bit too much honey. almost overwhelming but just almost. everyone raved at thanksgiving and this will become a holiday habit.

I love this pie! I've made it for two years now every Fall, and I always make 4-6 pies cause everyone in my family loves them! FYI, I've never used the sugar pumpkins, cause I could never find any, but the larger pumpkins did just fine. Here are my adjustments/tips: 1. If you plan on using an entire large pumpkin, be prepared to make about 4 pies worth of filling. 2. Double the cinnamon, add a couple of extra dashes of ginger. 3. Hey, why not.... Add a couple of dashes of ground nutmeg and ground cloves. 4. Use a tad less honey (3/4 cup-ish) 5. Try not to bake more than two pies at once. 6. Have fun!

I think that this WOULD have been a good pumpkin pie-if it hadn't had so much honey in it. I will definitely be substituting sugar next time. It was a disappointment to work so hard on a 10 inch deep dish pie, with all scratch ingredients and have it turn out badly. Definitely watch the honey.

Finally! A recipe that doesn't use evaporated milk! A tip - if you don't want to use ground spices, simmer your whole ginger and clove or cinnamon bark in your milk for a few minutes, then you can cool it down for a few minutes in the freezer before straining into your pie mix. Five stars!

I had fresh pumpkin to use, and this recipe called for stuff we can eat on our diet, so I tried it. Although I cut back the honey a bit and upped the spices, it still tasted quite strongly of honey and there wasn't much other taste. The texture was very nice, but I had a lot of extra "water". Perhaps I should have drained the pumpkin puree longer? The recipe didn't say to drain it at all, but my pumpkin seemed a lot more watery than canned, so I drained it for a few minutes. I was hoping the recipe took that into account, since it's for fresh pumpkin. I think that if I cut back the honey further and up the spices further and drain my pumpkin longer, this will be a very good recipe, but as it stands, it's just OK. My kids really liked it, but it was "their" pumpkin.

WOW, i was hesitant to try this recipe, but im soooo glad that i did. I did one fresh and one with canned pumpkin puree. Not much of a difference, so dont worry if you dont want to do fresh, it still comes out absolutely delicious! I loved this recipe thank you!

I have made this one several times. I have never had such reviews. Using less spices than most, it has a fresher, lighter, and creamier taste than other recipes. The honey adds to the special taste and texture. BTW- I dont use fresh pumpkin. I have substituted the canned variety, and it is still wonderful. I wholeheartedly recommend this recipe for folks who like lighter tasting pies.

Excellent! Doubled the spices, added 1/2 teaspoon of vanilla and it was delicious. I will make again soon!!

I was absolutely thrilled with the way this pie turned out. The filling would never have fit in one pan, though. I split it between two pans and used the Best Ever Pie Crust also from Allrecipes.com. Note: the filling seemed really thin, but thickened beautifully as it baked. I will use this as my new standard pumpkin pie. My entire family thanks you for the wonderful recipe! It is well worth the effort to use fresh baked pumpkin.

OHBOYOHBOYOHBOYHBOY!

I was very excited about trying this recipe. I love to cook but am not a baker. My husband and I worked together on this and I must tell you I was extremely disappointed. It was very bland and the texture was terrible in my mouth. I thought it would have been sweeter and more of a cinnimon flavor, even the aroma was not pleasant. I followed the recipe to the hilt. I may try again and tweek a bit the next time.

Excellent pumpkin pie. The honey gives it a really rich taste. Very unique pie, like none I have ever tasted. Would make this again and again. I did use a regular jack o lantern pumpkin which I baked and took the skin off and then mashed. It still was great.

I was invited to a Huge Thanksgiving Dinner with a bunch of my fiance's friends. After offering to help with the cooking we agreed to make the pies to free up thw oven. Together we choose three types, two pumpkin, one apple. They all came out lovely and delicious, but I have to say this one gets the prize. Several people asked for the recipie and couldn't believe how healthy and veggie it was. I used 3/4 cup Honey and 1/2 cup Soy milk as a substitute, and pumped up some of the spices to taste. Enjoy!

The recipe was certainly easy to follow. Looked runny, but it set well. 1 cup of honey was *really* sweet though, I will reduce it next time to 1/2 - 2/3 of a cup or add more pumpkin. I would use more spice next time. The raw batter was spicy enough, but cooked up you couldn't taste anything. Also, this is WAY TOO much batter for one pie. It's probably enough for two, but I didn't have another pie shell handy, so I simply cooked the extra up as custard.

This pie was bland, it did not really have any flavor to speak of...just a mealy texture in your mouth.

Delicious pie -- even my wife who doesn't like pumpkin pie likes this one. I use sugar pumpkins cooked in the oven and increase the spices a bit, but it is a very good base to start from.

This is a wonderful tasting pie. I only used a half cup of honey. I did not use the cream at all. I used 1/2C soy milk when I pureed the pumpkin because my blender needed it to blend.

This is the recipe I'll be using from now on, for pumpkin pies. The ONLY little adjustment I made, was that I added a 1/2 cup of sugar, about an 1/4 teaspoon of nutmeg, and 1/2 teaspoon more of cinnamon. I tasted the batter using the recipe given here, and it just didn't 1) have enough flavor, and 2) wasn't sweet enough w/ just the 1 cup of honey.

I have made this pie two years in a row. It is a Thanksgiving staple in my house now! I love the honey instead of sugar. I add a 1/2 teaspoon of nutmeg. Sometimes I double or triple the recipe and always seem to have filling left over for an extra pie.

Tastes great, but I still prefer pp with cloves too.

Made too much filling for a single pie (even though I only had 3 eggs), but it was sooo good. I reduced the honey a bit and added more ginger. Firmed up in only 45 minutes using 3 eggs. This was my first time making fresh pumpkin pie and it was great!

My husband told the family he hadn't ate pumpkin pie that good since his grandmother use to make them. I earned great brownie points this Thanksgiving, thanks.

Used butternut squash (steamed for 15 minutes, then pulp just fell off the skin), then followed directions exactly. Well, did add an additional dash of pumpkin pie seasoning. This came out absolutely divine. First pumpkin pie I've ever made without canned pumpkin, and wow what a difference. Truly a spectacular end to a holiday dinner.

This pie is exceptionally good!!! I used Marie Callendar's pie shells and actually got 2 pies out of the recipe - way too much filling for one shell. I followed the directions exactly as given for preparing the both puree and the recipe and I'm really pleased with the results. Will stick with this recipe as long as I can get ahold of fresh pumpkins!! My neighbor had an over-abundance of pie pumpkins and I snagged 6 of them. Got a total of 11 cups of puree, so I froze what I didn't use immediately in 2 C. portions in quart-size zip locks as most recipes call for 2 cups puree.

I thought that it was too much salt. I will half it next time. Otherwise, great ingredients.

This recipe is excellent! This was my first pumpkin pie ever and as I live overseas canned pumpkin isn't available I had no choice but to start from scratch. I read the previous reviews and also reduced the honey to 3/4 cup and increased the cinnamon ginger (about 1/8 tsp. each). Also, I boiled the pumpkin instead of baking as suggested in the recipe...much easier, I think. I somehow forgot to add the vegetable oil but the filling didn't appear to suffer because of this omission. I highly recommend this recipe!

This was good - I would highly recommend doubling the spices like the other reviews said. It gave is such a nice spice smell and flavor. I also added 1/2 tsp. vanilla. What's nice about this pie is that is is fresh and it is firm and tastes good with all the spices. I use the basic flakey pie crust recipe for all my pies - GREAT CRUST recipe. Made up fresh whipped cream and decorated top of pie to finish it. also I used a 9 in. pie plate and still had a little extra pumpkin filling left which can be used to make a mini pie.

I've made this pie for the past few years, and EVERYONE just loves it!! I will continue to make this pie for years to come! Thanks!!!

THANK YOU SO MUCH FOR A GREAT RECIEPE. IT TURNED OUT PERFECT. I REALLY LIKED USING THE HONEY IN PLACE OF SUGAR. IT WAS THE BEST. EVEN MY HUSBAND WHO DOES'NT LIKE PUMPKIN HAD 2 PIECES

I didn't even like pumpkin pie until my friend served this recipe last Thanksgiving. It's delicious! The honey gives it such a nice flavor, and the fresh pumpkin has such a better texture than from a can. Like others, I added extra spices and wasn't sorry.

This pie came out perfect. It tasted even better after being in the fridge overnight. The kids loved helping make it.

Excellent recipe for my first ever homemade pumpkin pie! I altered the recipe slightly. I added 1/2 tsp nutmeg & 1/2 tsp allspice, I substituted the milk and heavy cream for 1 c of Lactose free milk. I also mashed the pumpkin which gave it a very hearty texture, which was very nice. I would puree it for that very smooth store-bought texture. I used the whole sugar pumpkin (not just 2 cups) and the recipe made 2 very yummy pies :)

Delicious, i used fresh grated ginger, and nutmeg and was very generous as other reviewers had commented, also used 3/4 cup of honey, that was enough. Instead of baking the pumpkin until it's soft, i nuked the cut pumpkin in the microwave for 15 minutes it turned out great.

Excellent recipe, I added extra nutmeg and everyone in my home loved it

Awesome! The first pumpkin pie I made without condensed milk, and it was worth it. Definitely add more spices, as many have suggested: I put in 1tsp ginger, nutmeg, cinnamon, and 2tsp vanilla extract. I also subbed out maybe 1/4 cup honey and put in 1/4 cup molasses, which worked surprisingly well. A word of caution though - I always baked my pie pumpkin on a cookie sheet with water on it. If you do it this way, this recipe is kind of soupy and needs longer to bake.

This recipe was great. I was worried that it would turn out runny or bland because of the fresh pumpkins and honey but it didn't. I made it for Thanksgiving and everyone raved! From now on this is the only pumpkin pie recipe I will use.

This pie, using fresh pumpkin, is so absolutey amazing! I live in Japan where sweet pumpkin is avaiable all year round- but unheard of in pie! Everyone raved about it and it reminded me of home. I believe the key to this incredibly delicious treat is the honey. I also used freshly grated ginger for added spice.

This wasn't great. I hate the idea of using canned pumpkin, and chose this recipe because it looked like the best one that used fresh pumpkin. I found that it tasted very bland, even though i added a lot more spice than was recommended, and also didn't really taste of pumpkin at all. perhaps i just used a poor quality pumpkin? however, this did have a very stringy texture - even after putting the pumpkin puree into the blender i still couldn't get it smooth. however, as this recipe did get such good reviews, i would probably try it again, and make sure i use a really good pumpkin. i did make a few changes to the recipe: added more spice, about 2 tablespoons of ground ginger and cinnamon. also, substituted a couple of tablespoons of homey for stem ginger syrup (I live in UK, so don't know if you can get that in US) which tastes really nice - sweet and spicy.

The best pumpkin pie have ever tasted.

Excellent pumpkin pie recipe! I made this last weekend for family dinner and everyone loved it. I like that the recipe uses honey. I did take other reviewers suggestions and cut the honey to 3/4 cup and doubled the spices. Very yummy and I was told I need to make this for Thanksgiving!

WONDERFUL!! I used a small Sugar Pumpkin, about 8-9" across. I was surprised how sweet it was, so I decided to sweeten to taste, put in 1/2 cup honey then tasted it. Ended up adding no more sweetener, but added 1/2 tsp. pumpkin pie spice. It was perfect!! Guests raved that it was the best pumpkin pie they had ever had - they were family, so they were being honest! Will definitely make this again, three times better than canned pumpkin recipe, very tasty! Made the whole house smell like Thanksgiving!

Like others, I used 1/2 cup of honey and 1/4 cup of maple syrup, and it was just the right amount of sweetness with a hint of maple flavour. I didn't double the spices, but I wish I had; they were too subtle for my taste. This recipe was enough for two whole pies.

I make a couple changes.... 3/4 cup honey and changed the spices to the Libby's recipe, see below. 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves

Very bland, needs more spice. Should have drained the pumpkin more after baking as it was very watery. Texture was extreamly light. I liked the fact that it was sweetened with honey instead of sugar, with a little tweaking this recipe could be good.

Tried this for my first attempt at pumpkin pie and it came out great! Perfect amount of sweetness and spices. I like that it uses all fresh ingredients. I'm going to make it again for sure, this time in a bigger dish as I had some filling left over.

My first attempt at cooking a pumpkin and my first attempt at a pumpkin pie and multiple people told me it was the best they've ever had!

OK - but with mine, the honey overtook any taste of pumpkin. I'd cut back on or eliminate it.

Easier than I thought to make fresh pumpkin puree! Nice! I subbed in Almond Milk and Silk Creamer for a non-dairy pie (allergies) and it turned out great!

Increased the spice a touch more. Reduced the honey a bit and added maple syrup. Excellent Recipe

Me and my mom had a pumpkin pie contest at Thanksgiving, and this recipe was so good she ended up eating it instead of her own! The honey adds a unique, awesome flavor.

Just delicious! My husband loves traditional pumpkin pie recipes, but loved this one. It has a lighter flavor and color, maybe because of the honey. It made tons of filling though, so I ended up using half of it for pumpkin bars (a recipe I had on file). If you used a deep dish pie plate and crust, it might have fit it all. I will be using this for Thanksgiving.

This was the best pumpkin pie I've ever had--and usually I'm not a huge fan of pumpkin pie. I'm living in France for a few months and wanted to make something with the pumpkin my husband carved for Halloween. I chose this recipe because it's simple and I didn't want to buy a lot of ingredients. I also don't have a mixer so I just mashed the pumpkin with a fork and blended the pie filling with a whisk--this gave it a chunkier texture than regular smooth pumpkin pie, but we thought this made it taste even better. The honey also gave it a great flavor, and I used fresh grated ginger. Still have extra pumpkin in the freezer so I'll be making another pie or two for Thanksgiving!

I enjoyed this receipe very much I subsituted maple sryup instead of honey, it was very good although you really only need 3/4 c of it instead of 1 cup of honey. I also subsituded 1/2 cup of soy milk for milk.... It turned out great.. we tend to like healthy desserts with less suger needed.... enjoy..

the best pie ever...just dont forget to double up on the spices...made the pie 2 days ago and i just made another one today - yummy!!! cant get enuff of it

I ended up using canned pumpkin, but it was delicious! I also used just pumpkin spice. Substituting honey for sugar was genius!

LIght and refreshing. I give this a 4 because of the spices. I personally like a little more traditional taste. However, this is a very nice spin on an old favorite!

I love the honey in this one. It makes it naturally sweet. I also omitted the milk and used all heavy whipping cream. This recipe is my new pumpkin pie standard committed to memory.

It was perfect when I followed reviews to decrease honey to 3/4 cup. 50 minutes and mine is slightly burnt. I also ha enough filling for 2 9" pies. Great honey flavor & great overall pie. Thanks for the recipe.

This is truly the best pumpkin pie I've ever had - and I even used canned pumpkin! There's something about the honey that brings out the natural flavors of the other ingredients. I can't wait to try it using real pumpkin! Thank you!

Very Good! Ilove that it uses honey instead of surgar. I think it could use a little bit more honey though, and AT LEAST double the spices, but I will definately make this again.

I LOVED this recipe. Because of all the commentary I doubled the spices and used 3/4 cup of ACACIA honey (the lightest and most mild flavored) and my pie was awesome. I also added a dash of ground cloves and some nutmeg.

I have been making this for three years now. I generally double the spices and I have cut the honey in half before, with no compromise of deliciousness. I love it and feel no need to look for another recipe. Ever. Love.

Great recipe! Like other reviewers I used more spice (2 tsp pumpkin pie spice). I also switched from honey to sugar. I used 1 cup milk, no cream. Turned out really nice and not too sweet.

Very Good. I love the honey in it. I put in a little molasses with the honey.

I buy and cook pumpkins down every year. A sugar pumpkin pales in comparison to a cinderella pumpkin. The outside looks dull and boring but the flesh inside is both rich in color and flavor. It's also easier to clean and cook. Using a cinderella pumpkin took this already fabulous recipe and made it off the chart. Paired w/ a whole wheat pastry shell & fresh grated ginger makes this a desert you can have no regrets about but feel good that you're nourishing your family. Thank you!

This was my first time making a pumpkin pie and it turned out great. My husband said it was the best he ever had. I doubled the spices like other people had suggested and was glad I did. I forgot to put foil around the edge of the crust and was sorry I didnt =( but it didn't turn out too burnt even without it.

Not sweet enough for my tooth, but this was one of my first cooking adventures, so I wouldn't necessarily take my word for it. Also, living in the Czech Republic it's hard to find exactly what is on the recipe. All in all, pretty good.

Very good and fun to make, I too recommend doubling up on the spices.

Not the best flavor, couldn't really taste the seasoning. The texture was great, but the rest was just ok. Won't be trying it again.

This is a wonderful recipe!! I really like the fact that it is only sweetened with honey! Will definitly be making again! Thank you Lord for all (my) lifes blessings!

Really tasty, really easy. The truly surprising thing was that this recipe made the EXACT amount of filling I needed for a nine-inch pie. The only problem I had was that some of the eggs weren't fully incorporated and we ended up with some little white bits in the finished product. But it was still delicious. I didn't have much honey so I substituted maple syrup, and I used butternut squash puree instead of pumpkin because I had a ton of that. Great recipe!

The best ever!!! I will never ever make any other kind of pumpkin pie!

My wife says this pie was the BEST she had ever tried!!! She actually said, "the BEST, I mean the BEST ever."

I made this with one of my butternut squash and it was fantastico!! Hot out of the oven with vanilla ice cream made it heavenly. I must add that I do not use crust, I just spray the baking dish with pam and pour in the filling. Less calories, less work!! My family gobbled this one up!

This pie was very good. A little too sweet for my personal taste but still very good! I used fresh nutmeg instead of the ginger and used 1 full teaspoon of cinnamon in this recipe and used a gingersnap crust. The texture was different but I liked it. It seemed too watery but set up just fine. I will make again with less honey.

Not the best pumpkin pie I've ever had, but good. I always make a recipe as written the first time if I intend to rate it, which was the case here. I think the only thing I did difference was add a sprinkle of cloves. To make it better, hold back on the honey. It was a little overwhelming, and add some extra spices. The pie cooks and sets just fine, even though it seems like it would be too runny when you mix it.

Honey was not o.k. but not very good

I did the same as well as the others did and only used 3/4 cup of honey and doubled the spices. Turned out great!!

Simple and delicious. The honey adds a great flavor. A little less than one cup would be fine, I used the whole amount and it was sweet but not too sweet.

This turned out beautifully! I don't normally like pumpkin pie, but the fresh pumpkin and honey made this pie delicious.

Have made this for many years, it is my only recipe - i reduce the honey to about 3/4 cup, add clove & nutmeg to my taste, double cinnamon, fresh ginger, and 1 T. of dark rum. serve with fresh whipped cream (w/ a little more rum :). have converted many friends & family over from traditional pumpkin pie!

This pie was delish!

I only had 3/4 cup of honey, and that was sweet enough. But the taste was a unique and delicious twist to the traditional family favorite. I will probably add a little more spice (nutmeg) in the future.

It was amazing. My sister in law and mother in law both said THIS is the pumpkin pie we will now have whenever we have pumpkin pie. Funny because other reviewers said they got that feedback too! I cooked a small pumpkin like as described, then scooped out the insides (minus the seeds which I roasted - also yum) let it cool, pureed it with a hand blender, and then squeezed out all of the liquid through cheesecloth. That left a little bit more than 2 cups but I used it all. I also increased the spices (and added nutmeg and cloves) and reduced the honey to 1/2 cup and added 1/4 cup maple syrup (several reviewers suggested this). Turned out perfect. I also noticed that the filling was a typical consistency (others said that it was very liquidy) so maybe that had to do with squeezing out the liquid? It also made just enough for 1 pie. Highly recommend!

This is a wonderful pie! Everyone who has tasted it says it's the best pumpkin pie they've ever had.

My husband and I loved this recipe. It was so fresh and creamy. We had extra filling so we put another pie crust into a muffin pan (cut-up, of course) and poured the extra filling in. It was great. Mini pies!

This was so good. However I think next time I wont add so much honey. But it really did turn out really well and everyone loved it, including my husband who doesn't like any pumpkin pie unless it's bought at the store.

Very good pie!! I love honey so this was the recipe for me!! Even my two year old liked the "pumpkin pudding." (She does not eat crust so I baked some in custard cups.)

Not good. The recipe calls for honey instead of sugar and unfortunately the result is a pie that doesn’t quite taste right.

Loved this recipe because it uses honey instead of refined sugar - but I made a few revisions based on other reviews and my own taste. First of all, I didn't realize how long it would take to cook a pumpkin until the flesh was tender (first time making a non-canned pumpkin pie)! I boiled my pumpkin whole for about 20 minutes until it felt soft on the outside, and then cut it in half and baked it for another hour or so. I followed some of the other reviews - and rather than using 1 cup honey, I used 3/4 cup honey, and 1/4 cup agave nectar so that the honey flavor would not be so overpowering. I also used 2 heaping teaspoons of pumpkin pie spice + another 1/2 tsp of cinnamon. I don't think the original recipe calls for enough spice! I also added 1 tsp of vanilla. yum yum! this pie was a big hit at my Thanksgiving dinner! I will be making this over and over.

Want to give it 4.75. Honey was a great sweetener, and paired well with the honey.but, it was a bit overwhelming. Quickly got use to the tast, but it makes a difference I will be keeping this recipe for future uses, with small recipes tweaks to make it perfect!