Go Back
–+ servings
Single serving of honey pumpkin pie on red plate.

Honey Pumpkin Pie Recipe

Charlotte Anderson @ Carolina Honeybees, LLC
Made with canned pumpkin, this honey sweetened pumpkin pie recipe is a perfect desert for any occasion. It is so easy to make that even the most inexperienced baker can have success.
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 184 kcal

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Read my disclosure.

Equipment

Ingredients
  

  • 1 can canned pumpkin - 15 oz
  • 1/2 cup Honey
  • 1 can Sweetened Condensed Milk - 5 oz
  • 1/2 cup milk 2%
  • 3 large eggs
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 pieces 9" pie crust frozen

Instructions
 

  • Preheat your oven to 425° F while preparing the ingredients. Crack 3 eggs into a medium sized mixing bowl. They should be at room temperature.
    If you use your own chicken eggs, it might be advisable to crack them into a single bowl first before adding them together. This gives you a chance to see any problems and reduce the chance of getting bits of shell in the mixing bowl.
  • After properly measuring out your ingredients, this honey pumpkin pie recipe could not be any easier.
    Just combine everything together, to the eggs add - sweetened condensed milk, honey, 2% milk, cinnamon, ginger, nutmeg, cloves, salt and canned pumpkin.
    Stir well until thoroughly combined but do not whip the mixture.
  • If using frozen (ready to use) pie crusts, keep them frozen until you are ready to add the filling. Once the oven reaches 450° F. Place the pie crust pan on a baking sheet. This will help support the pie tin.
  • Pour the pumpkin pie filling into the crust - almost to the top. If you are using regular 9" crusts - you should have enough filling to make 2 pies.
  • Before placing in the oven, protect the crust rims with a pie ring or strips of aluminum foil. This keeps them from burning.
  • Place your pie in the hot oven. Set a timer to 14 minutes - pay attention!! We only cook at this heat for a few minutes - it helps to set the crust.
    After 14-15 minutes, turn the oven temperature down to 350°F and set the timer for 30 minutes.
    Check the pie for doneness by inserting a knife into the filling - if it comes out clean - the pie is done.
  • Remove from oven and let pie cool thoroughly before cutting.

Notes

*You can use canned pumpkin or fresh for this recipe.
*If you do not want to purchase the individual spices - you may be able to find a container of pumpkin spice in the baking section.  It can be used for other recipes.
*This type of pie puffs up during baking - don't be alarmed.  It will settle down when cool.
** Pay attention to the oven temperature change in the recipe - do not burn your pie.

Nutrition

Serving: 1gCalories: 184kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 53mgSodium: 162mgPotassium: 235mgFiber: 1gSugar: 31gVitamin A: 5671IUVitamin C: 2mgCalcium: 125mgIron: 1mg
Keyword baking with honey
Learn More About Bees and Everything Honey?Join me on Pinterest