Honey Pumpkin Pie

This is the perfect fall pie recipe.

Print Recipe

Honey Pumpkin Pie

Course

Dessert

Prep Time

20 Minutes

Cook Time

50 Minutes

Servings

Servings

Ingredients

• 1 Pastry for a double-crust pie
• 1 can Solid-pack pumpkin (15 ounces)
• 1/2 cup Bee Well Honey
• 1 tsp salt
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/8 tsp Ground Cloves
• 3 Eggs
• 1 can Evaporated Milk (5 ounces)
• 1/2 cup Milk

Course Dessert Prep Time 20 Minutes Cook Time 50 Minutes Servings Servings Ingredients 1 Pastry for a double-crust pie 1 can Solid-pack pumpkin (15 ounces) 1/2 cup Bee Well Honey 1 tsp salt 1/2 tsp Ground ginger 1/4 tsp Ground nutmeg 1/8 tsp Ground Cloves 3 Eggs 1 can Evaporated Milk (5 ounces) 1/2 cup Milk

Instructions

1. Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, Bee Well Honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375° for 50 minutes or until a knife inserted in the center comes out clean.
2. From the remaining pastry, cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake at 375° for 8-10 minutes or until golden brown. Arrange decorations on cooled pie.

Share this Recipe