Honey Pumpkin Pie Recipe

With the crunching leaves and a crispness in the air, it’s definitely the season for pumpkin pie. This recipe uses honey instead of sugar, making it even more delicious (and healthy!) than the traditional pumpkin pie.

Crust

Ingredients

1 tablespoon honey

½ teaspoon kosher salt

1 cup all-purpose flour, plus more for surface

6 tablespoons chilled unsalted butter, cut into pieces

1 large egg, beaten to blend

Recipe

Combine honey, salt, and flour in a medium bowl

Add butter and knead until mixture resembles a coarse meal

Add egg and mix in

On a floured surface, knead dough until smooth, then shape into a circle

Chill until firm

Press crust into pie pan

Filling

Ingredients

¼ tsp. ground cloves

¼ tsp. nutmeg

¼ tsp. allspice

¼ tsp. ginger

1 tsp. cinnamon

1 15 oz. can pumpkin puree or 2 c. homemade pumpkin

1 c. honey (can also use ½ c. honey and ½ cup pure maple syrup)

1 tsp. vanilla extract

1 cup cream

Recipe

Preheat oven to 350ºF

Heat honey and vanilla extract in saucepan until boiling, then bring to simmer for 3 minutes

Remove from heat and add cream

Stir until smooth

Whisk honey and cream mixture into pumpkin puree

Pour filling into crust

Bake for 55 minutes

Serve with ice cream or whipped cream for an extra dose of yumminess!

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Devon Rowley

With a background in writing and biology, joining the Beepods team just seemed like the logical choice for Devon. Not having much experience with bees, she loves learning about the fascinating creatures while editing the content that her teammates write and researching for her own pieces. When she’s got some spare time, Devon enjoys reading and spending time with her beloved cats.

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