Pumpkin Pie is a traditional dessert for Thanksgiving Day. This Pumpkin Pie with Honey is a delightful twist on the classic, using honey instead of sugar for a healthier option.
Though usually made for Thanksgiving, there’s no reason not to enjoy this delightful pumpkin dessert any other time. Everyone will love its rich flavor. Serve with a dollop of whipped cream and some toasted walnuts for an extra treat.
How to make pumpkin pie with honey
Start by preparing the homemade pumpkin puree. Cut the pumpkin in half, remove the seeds and fibers, and place it cut-side down on a roasting pan with water. Bake at 180°C (350°F) for about 1 hour or until tender, then scoop out the pulp and blend until smooth.
Prepare the crust by mixing flour and sugar, then incorporating butter until crumbs form. Add egg, cold water, and oil, blending until the dough is homogeneous. Wrap in plastic and refrigerate for at least 30 minutes.
Roll out the chilled dough and fit it into a 10-inch (26cm) tart pan, then freeze for 10 minutes. Preheat the oven to 230°C (450°F).
Meanwhile, prepare the pumpkin filling by blending sour cream, honey, and ground spices until well combined. Add the homemade pumpkin puree, blending until creamy. Gradually add eggs one at a time until fully incorporated. Pour the filling into the prepared crust.
Bake the pie at 230°C (450°F) for 10 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 40-50 minutes, or until the filling is set. Allow the pie to cool on a wire rack before serving.
Hope you will try and enjoy this pumpkin pie. If you do, make sure to share the photos with me on Instagram.
For more fall treats check our collection of 50 Must-Try Fall Desserts.
YOU MAY ALSO LIKE:
Pumpkin Roll
Marbled Pumpkin Cheesecake
Pumpkin Bundt Cake
Pumpkin Pie with Honey
Ingredients
Filling
- 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
Instructions
Prepare the 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.
- 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).
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.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
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!
So happy to hear that Kathleen 🙂 Hope you will try some other pumpkin recipes from my website.