Honey Pumpkin Pie Recipe

Name: Honey Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 1/2 c. pumpkin puree (canned or fresh home cooked); 3/4 c. evaporated milk; 3/4 c. mild flavored honey; 1/4 c. orange juice; 1/4 tsp. grated orange rind (pkd); 1/2 tsp. salt; 1/4 tsp. ginger; 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1/4 tsp. cloves; 1 Tbsp. boiling water

Servings: persons

2 eggs
1 1/2 c. pumpkin puree (canned or fresh home cooked)
3/4 c. evaporated milk
3/4 c. mild flavored honey
1/4 c. orange juice
1/4 tsp. grated orange rind (pkd)
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 Tbsp. boiling water

1
Beat eggs in 3-quart bowl until well mixed.
2
Stir in next 6 ingredients until well blended.
3
Measure spices into a cup, add boiling water and stir to a smooth paste, then stir thoroughly into pumpkin mixture.
4
Turn mixture into pastry-lined pan.
5
Bake 15 minutes, then reduce heat to slow (300u00b0), opening oven a minute so heat drops rapidly to 300u00b0.
6
Bake about 25 minutes longer or until custard tests done.
7
Remove to cake rack to cool to lukewarm before cutting.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1 1/2 c. pumpkin puree (canned or fresh home cooked), 3/4 c. evaporated milk, 3/4 c. mild flavored honey, and more.

Yes, Honey Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Pumpkin Pie

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