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Honey pumpkin pie with pastry leaves and cinnamon sticks
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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.
Course Dessert
Cuisine American
Keyword homemade pumpkin pie, honey pumpkin pie, pumpkin pie recipe, using canned pumpkin
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 slices
Calories 226kcal
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 honey
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 3 eggs
  • ¾ cup heavy cream

Instructions

  • Heat oven to 375and 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 375 for 35-40 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