A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
45 mins
total:
1 hr 50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.

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  • Increase oven temperature to 400 degrees F (200 degrees C).

  • In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.

  • Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts

344 calories; protein 4.3g 9% DV; carbohydrates 32.8g 11% DV; fat 23.2g 36% DV; cholesterol 75.6mg 25% DV; sodium 246.3mg 10% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2003
I wasn't able to find a fresh pumpkin anywhere for Thanksgiving so I substituted one 19 oz. can of pumpkin in this recipe. It was absolutely fantastic; spicy rich and not too sweet. My mom who thought she didn't like pumpkin pie had two pieces. Read More
(37)

Most helpful critical review

Rating: 3 stars
12/15/2008
It was okay the honey flavor was a change from the usual pumpkin pie flavor. We certainly ate the whole pie but I won't be making this again. Read More
(3)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2003
I wasn't able to find a fresh pumpkin anywhere for Thanksgiving so I substituted one 19 oz. can of pumpkin in this recipe. It was absolutely fantastic; spicy rich and not too sweet. My mom who thought she didn't like pumpkin pie had two pieces. Read More
(37)
Rating: 4 stars
11/14/2003
It was a long time making but absolutely delicious! I highly recommend it! Read More
(19)
Rating: 4 stars
10/12/2008
This tastes like any other pumpkin pie with the crunch of pecans. It is good. I recommend using a pie crust shield or tinfoil around the outer crust to prevent overbrowning. Also I recommend cooking the pumpkin using the microwave method as it saves over an hour of time even if you have to cook the pumpkin in batches. Read More
(9)
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Rating: 5 stars
10/20/2005
i LOVED this recipe! the time was totally worth it. not to mention the roasted pumpkin seeds (w/tobasco soy sauce & ancho chile powder!) we snacked on all weekend. this was the best pumpkin pie i've ever had. Read More
(4)
Rating: 3 stars
12/15/2008
It was okay the honey flavor was a change from the usual pumpkin pie flavor. We certainly ate the whole pie but I won't be making this again. Read More
(3)
Rating: 5 stars
12/28/2011
VERY VERY GOOD recipe. Made this for my mom with a wheat crust and no pecans and it was delicious. It was even chosen by some over the regular pumpkin pie. Very yummy. Read More
(3)
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Rating: 5 stars
10/06/2006
Wonderful pie!! Read More
(2)
Rating: 3 stars
11/01/2012
This was just okeh. Next time I'll double the amount of pecans and honey to improve the texture and the flavor. Read More