Honey Pumpkin Pie – a delicious recipe with Pastry, solid-pack pumpkin, honey, ground cinnamon, salt, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375u00b0 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
3
. Place leaves, vein side up, on the rounded side of spoons. Bake at 375u00b0 for 8-10 minutes or until golden brown. Arrange decorations on cooled pie.
282
kcal
Calories
11
g
Fat
33
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Pastry for a double-crust pie, 1 can (15 ounces) solid-pack pumpkin, 1/2 cup honey, 1 teaspoon ground cinnamon, 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.
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