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Honey Pumpkin Pie

Name: Honey Pumpkin Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: Dough for double-crust pie; 1 can (15 ounces) solid-pack pumpkin; 1/2 cup honey; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3 large eggs, room temperature; 1 can (5 ounces) evaporated milk; 1/2 cup 2% milk

8 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

8 servings

"Bee" sure to serve the dessert here on Thanksgiving—it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."

Honey Pumpkin Pie Recipe photo by Taste of Home

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Ingredients

Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk
1/2 cup 2% milk

Directions

Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack.
On a lightly floured surface, roll remaining dough to 1/8-in.-thick. 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 until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 384 calories, 18g fat (8g saturated fat), 97mg cholesterol, 399mg sodium, 51g carbohydrate (23g sugars, 3g fiber), 7g protein.