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!
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Superboard Pastry Board
Glass Pie Plate
Honey Pumpkin Pie
A pretty slice! Glossy, delicious, and the perfect silky texture!
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!)
Notes
If you don't have pumpkin pie spice on hand, you can make your own!
Pumpkin Pie Spice Blend:
1 1/8 tsp. cinnamon
1 1/8 tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg