Total Time
1hr 15mins
Prep 5 mins
Cook 1 hr 10 mins

Ingredients Nutrition

Directions

  1. Cut pumpkin in half, and remove seeds.
  2. Lightly oil the cut surface.
  3. Place cut side down on a jelly roll pan lined with foil and lightly oiled.
  4. Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
  5. Cool until just warm.
  6. Scrape the pumpkin flesh from the peel.
  7. Either mash, or puree in small batches in a blender.
  8. In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
  9. Beat in eggs, honey, milk, and cream.
  10. Pour filling into pie shell.
  11. Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
  12. Cool on a wire rack.
Most Helpful

5 5

This was so easy and wonderful! I just split a pumpkin, took out the seeds and microwaved it until soft. When I pureed the pumpkin in my cuisinart, I added a bit of 1/2 and 1/2 to make it a little creamy. I also used 1/2 and 1/2 instead of whipping cream. Also followed the previous reviewers ideas on spices. My family INHALED it and we are not desset eaters. THANK YOU!

5 5

This pie was the BEST pumpkin pie I have ever had or made! I love that there is honey instead of sugar, my family LOVED this pie!. I did however, double the cinnamon and ginger, cut the salt in half and used 1/2 and 1/2 instead of heavy cream and milk. THANK YOU SO MUCH!!