• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipes
      • Pies + tarts
      • Brownies + bars
      • Cakes + cupcakes
      • Cocktails + drinks
      • Ice cream
      • Breakfast + brunch
  • About me
  • In your kitchen
  • services
  • Family life
  • My friends

Kate the baker

menu icon
go to homepage
  • Recipes
  • Meet Kate
  • In Your Kitchen
  • Services
  • My friends
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Kate
    • In Your Kitchen
    • Services
    • My friends
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pies + tarts

    Published: Jul 18, 2022 by Katie Beck · Leave a Comment

    Honey pumpkin pie

    Honey doesn't get enough credit in desserts and it really should. A homemade honey pumpkin pie recipe creates a richer and more luxurious pie for sure. Pumpkin is one of the most sought after fall dessert flavors, and it is no secret why. It is easy to bake with, especially using canned pumpkin (which is widely available), lends itself well to warm spices, and goes well in a variety of baked and non baked desserts.

    A homemade honey pumpkin pie recipe is the perfect dessert.

    Since pumpkin is pretty much the quintessential flavor of homemade fall desserts, and using canned pumpkin makes for easy baking, I have so many pumpkin recipes and I am never sure what is my favorite...pumpkin pie milkshakes or chai spiced pumpkin pie or maybe pumpkin gingersnap parfaits? And of course don't forget the ever-famous pumpkin spice latte, probably the most famous spiced pumpkin recipe there ever was.

    Jump to:
    • What is the difference between canned pumpkin and pumpkin pie filling?
    • What spices does pumpkin pie spice contain?
    • Why use honey in a pie?
    • Ingredients
    • Tips for success
    • Top tip
    • What do you serve with this?
    • Honey pumpkin pie
    • Community

    What is the difference between canned pumpkin and pumpkin pie filling?

    So when using canned pumpkin to make this honey pumpkin pie and you get to the store, you will likely see canned pumpkin right next to pumpkin pie filling - also in a can. They are absolutely NOT the same thing. Canned pumpkin is exactly what it says, pumpkin only. Canned pumpkin pie filling has sugar, and spices added to it. It is for those who don't want a true homemade pumpkin pie, as the spice mixture is already measured out and prepared for you. Any recipe that is using canned pumpkin should not be substituted with the pie filling.

    What spices does pumpkin pie spice contain?

    Another convenience option you might see at the grocery store is premixed pumpkin pie spice (ine the spice aisle). This is a prepared mix of traditional pumpkin pie recipe spices. And while this isn't necessarily a bad thing, I do not use this in this honey pumpkin pie recipe or any of my homemade pumpkin recipes.

    A slice of homemade honey pumpkin pie recipe, made using canned pumpkin.

    Why use honey in a pie?

    Honey replaces using sugar in this spiced pumpkin pie recipe. Using honey contributes to better caramelization and gives a better overall texture. And while having a different flavor than sugar, it also is more complex and adds a deeper flavor.

    I am not going to lie, using honey in baked desserts is relatively new to me, as I was unsure if I would like the flavor it imparts. But I love it. It has floral and almost buttery notes about it, and its not refined like sugar, and you use less than you would the amount of sugar...so a teeny bit healthier.

    A slice of homemade honey pumpkin pie, topped with whipped cream, and made using canned pumpkin.

    Ingredients

    I kept this honey pumpkin pie recipe simple with familiar warm spices everyone has come to know and love.

    • Pumpkin puree. Use canned pumpkin NOT canned pie filling
    • Honey
    • Brown sugar
    • Eggs. This is a baked custard pie.
    • Evaporated milk
    • Heavy cream
    • Cinnamon, cloves, nutmeg and ginger.

    Tips for success

    • Don't overdo the spice. A pie like this is all about balance, you don't want one thing overwhelming another.
    • I mean, you can use a baking pumpkin you've roasted, but using canned pumpkin is just as good, so simple and what almost all spiced pumpkin pie recipes call for, so don't stress about it.

    Top tip

    This will be hard, but try not to overbake. When you see the pie is jiggly in the center, it is DONE. I don't mean almost done, I mean take that pie out and set it on the counter to rest. Baked custard pies can be tricky because they often don't look like they are cooked through the center. But they trick you, because they continue to cook out of the oven. And if you leave it in the oven until the center is totally firm, you will have an overcooked pie that might crack all over. This is single handedly the hardest thing to learn about baked custard pies, and one that I still mess up once in a while.

    What do you serve with this?

    A big huge spoonful of barely sweetened whipped cream will do just fine.

    Overhead view of a whole chai spiced pumpkin pie

    Honey pumpkin pie

    A homemade honey pumpkin pie, using canned pumpkin is full of warm spices and a fresh take on a delicious fall dessert.
    Print Recipe Pin Recipe Save to collection
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Course: Dessert
    Cuisine: American
    Keyword: homemade pumpkin pie, honey pumpkin pie, pumpkin pie recipe, spiced pumpkin pie recipe, using canned pumpkin
    Servings: 8
    150
    Author: Katie Beck

    Equipment

    • pie dish
    • stand or hand mixer

    Ingredients

    • Pie crust of choice pressed into a 9-inch pie plate
    • 15 oz canned pumpkin
    • ¾ cup sugar
    • ½ teaspoon cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon salt
    • ⅛ teaspoon allspice
    • 1 teaspoon vanilla extract or vanilla bean paste
    • 3 eggs
    • 1 can evaporated milk
    • ½ cup heavy cream

    Instructions

    • Heat oven to 450 and have a rack in the middle.
    • In the bowl of a stand mixer, or with a hand mixer or a wire whisk, beat all the pie filling ingredients together until well blended. It should be thick and look like a rich and velvety custard.
    • Pour everything into the pie shell. Bake at 450 for 10 minutes, then reduce the temperature to 325 and bake for another 40 minutes. The center should be ever so slightly set, and if it is still a bit jiggly THAT IS OK - the custard will continue to cook a bit when you pull it out.
    • Cool completely on a rack before serving, to ensure the filling fully sets up.

    Notes

    Serve with whipped cream on the side. Pumpkin pie will keep in the fridge for up to three days, covered.

    Nutrition

    Calories: 226kcal | Carbohydrates: 28g | Fat: 10g
    Tried this recipe?Let us know how it was!

    More Pies + tarts

    • Closeup overhead view of a nutella tart with roasted hazelnuts.
      Nutella tart with roasted hazelnuts
    • A pumpkin share recipe with leftover pumpkin pie is the perfect milkshake.
      Pumpkin shake recipe - with leftover pumpkin pie
    • slice of Kentucky bourbon pecan pie, perfect for your Thanksgiving dessert table.
      Kentucky bourbon pecan pie
    • Strawberry galette with strawberry crunch topping

    Reader Interactions

    Tell me whatcha think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kate! My mission is to bring life to amazing food and recipes with a few tips and humorous stories (and a few swears) about life with a big, loud and crazy family. My recipes are accessible, adaptable and designed for any home cook to prepare and enjoy.

    More about me →

    My favorite recipes

    • Ferrero rocher cake with slice being lifted out.
      Ferrero rocher cake (chocolate hazelnut cake)
    • White bowl with sugo and basil, crushed red pepper in small bowl.
      Sugo (classic Italian tomato sauce)
    • slice of hummingbird cake with coconut being served from cake
      Hummingbird cake with coconut
    • Overhead view of a bowl of sun dried tomato and kale pasta
      Light and easy sun dried tomato and kale pasta

    Never miss a thing

    Sign Up!
    Subscribe and get my once a month email with tips and additional recipes!

    March favorites

    • Front view of Raffaello cake being sprinkled with coconut.
      Raffaello cake (almond coconut cake)
    • Closeup of sliced strawberry brownies with chocolate drizzle.
      Strawberry brownies recipe
    • closeup of sauce gribiche with asparagus
      Sauce Gribiche with asparagus
    • slice of chocolate brownie cake on a plate with chocolate ganache drizzle
      Chocolate brownie cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services
    • Meet Kate

    Copyright © 2022 Kate The Baker