Honey Pumpkin Pie is a little spin on my World’s Best Pumpkin Pie recipe. This version makes a pretty slice! It’s shiny, rich, the perfect silky texture, and cuts like a dream. Be sure to bake one, or two, or more this Fall! I think you’re gonna love this one! Happy baking!
I especially love using Fischer’s Raw 100% Clover Honey and Nature Nate’s Organic Raw Honey. Both are raw and unfiltered and have a rich honey flavor. Any kind of honey works well for this recipe, but if you’ve never tried raw unfiltered honey, now would be the time! If you want a stronger honey flavor, you could replace the 1/2 cup brown sugar in this recipe with an additional 1/2 cup of honey. (Total amount of honey for an all honey version would be 1 cup, and omit the brown sugar.)
Don’t have Pumpkin Pie Spice on hand? You can make your own if you have these spices in your cabinet:
- 1 1/8 teaspoon Cinnamon
- 1 1/8 teaspoon Ginger
- 1/8 teaspoon Cloves or Allspice
- 1/8 teaspoon freshly grated Nutmeg
Try creating your own special pumpkin pie spice blend with a mix of cinnamon, ginger, cloves, allspice, and nutmeg.
Flaky Diner Style Pie Crust. An old fashioned, never fail recipe made with shortening.
Pie Crust: use your favorite pie crust, or try my recipe for flaky Diner Style Pie Crust, or All Butter Pie Crust. Homemade crust really makes a pie delicious. Try one of these recipes and let me know what you think!
All Butter Pie Crust. A flaky, layered, buttery crust with a hint of buttermilk.
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Honey Pumpkin Pie
Ingredients
Honey Pumpkin Pie Filling (for one standard size pie):
- 1/2 c. packed brown sugar
- 2 heaping Tbsp. all purpose flour
- 1/2 tsp. salt
- 2 1/2 tsp. pumpkin pie spice (see notes)
- 15 oz. pumpkin puree (15 oz. can, or roast your own sugar pumpkins and puree)
- 1/2 c. honey
- 2 whole eggs + 1 egg yolk
- 12 oz. can of evaporated milk
Crust:
- See my recipe for World's Best Pumpkin Pie for an old fashioned shortening crust, or for an ALL BUTTER pie crust, see my recipe for Southern Sweet Potato Pie.
Instructions
For the filling:
- Prepare your favorite standard size unbaked pie shell. Preheat oven to 425 degrees.
- In a mixing bowl, stir together the brown sugar, flour, salt, and pumpkin pie spice.
- Add pumpkin puree and honey. Mix together well.
- Add lightly beaten whole eggs and yolk and mix well.
- Whisk in evaporated milk.
- Pour into standard sized unbaked pie shell and bake for 15 minutes at 425 degrees. Reduce oven to 350 degrees and bake for about an additional hour. All ovens are different, so baking time may vary. You may need to add a foil pie crust shield halfway through baking to prevent over browning. (See World's Best Pumpkin Pie video for instructions on how to make your own pie crust shields using foil.)
- Allow pie to cool, slice, and serve with whipped cream and additional pumpkin pie shpice sprinkled on top. Enjoy! (See World's Best Pumpkin Pie for my Whipped Topping recipe!)