Pumpkin Pie with Honey

Pumpkin Pie is a traditional dessert for Thanksgiving Day. This Pumpkin Pie with honey has a slightly twist to the classic as it is made with honey instead of sugar to make it a bit healthier.

Even though Pumpkin Pies are made usually for Thanksgiving, there is no reason not to prepare it any other day, as it is absolutely a delightful pumpkin dessert that everybody will love. Serve with a good dollop of whipped cream if desired and some toasted walnuts.

Pumpkin Pie with Honey with a slice missing

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Pumpkin Pie with Honey

Pumpkin Pie with Honey

5 from 2 votes
Pumpkin Pie with Honey - a traditional tasty dessert perfect for Thanksgiving Day but works for any other day as well.
Servings 10 servings
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes



  • 2 cups (250 g) flour
  • 1 tbsp sugar
  • 1/2 (110g) butter
  • 1 egg
  • 2 tbsp cold water
  • 1 tbsp oil


  • 24 oz (700 ml) pumpkin puree
  • 3 tbsp honey
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 2 eggs
  • 5 oz (150 g) sour cream


  • Homemade fresh pumpkin puree. Cut the pumpkin in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1 cup of water. Bake at 180 C (350 F) for about 1 – 1 1/2 hours until tender. Scoop out the pulp and puree in a food processor until smooth. Cool before using.
  • Prepare the crust. Mix flour with sugar. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg, water and oil and incorporate until the dough is homogeneous. Wrap it with plastic and refrigerate for at least 30 minutes.
  • Roll out the dough and fit the crust to a 10 inch tart pan. Transfer it to freezer for 10 minutes.
  • Preheat oven to 230° C (450F). 
  • In the meanwhile, prepare the pumpkin filling. Beat sour cream, honey and ground spices in a food processor until well blended. Add pumpkin puree and beat until creamy and smooth. Start adding the eggs one at a time until each egg is absorbed. Pour into prepared crust. 
  • Bake at 450° for 10 minutes. Reduce oven temperature to 350° bake another 40-50 minutes or until set. Cool on a wire rack.


Serving: 1gCalories: 290kcalCarbohydrates: 32.4gProtein: 5.6gFat: 16gSaturated Fat: 8.9gCholesterol: 88mgSugar: 9g
Calories: 290kcal
Course: Dessert
Cuisine: American
Keyword: classic pumpkin pie, pumpkin pie, pumpkin pie with honey, Thanksgiving pumpkin pie

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  1. Kathleen Umeyama says:

    5 stars
    I made this today and it’s delicious. I added a bit more honey as family have a sweet tooth but recommend as it’s healthy and tastes really good!

    1. Ella - Home Cooking Adventure Author says:

      So happy to hear that Kathleen 🙂 Hope you will try some other pumpkin recipes from my website.

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