Honey Pumpkin Pie
Total TimePrep: 20 min. Bake: 50 min. + cooling
I love pumpkin pie. This is every bit as good as what I normally make with half white sugar and half brown sugar. I did increase the cinnamon to 1 1/4 t, nutmeg to 1/2 t, cloves to 1/4 t, and used 9 ounces of evaporated milk rather than 5 oz plus 4 oz of milk. I like it very flavorful!! I also didn't make a crust, just baked it in a 2 1/2 or 3 qt baking dish for 50 min. at 375. Perfect!
Who knew it was so easy to make pumpkin pie without sugar? Because I thought it might be too runny, I added a tablespoon of arrowroot powder to pre-emptively thicken it up. It turned out nicely set. Not sure if it was because of the arrowroot or not, but it didn’t hurt. Also I baked it about 10 minutes longer. Love it!
Delicious! I couldn't even taste the honey. It was a very authentic pumpkin pie flavor/texture. I hav Celiac, and just baked it without a crust. I doubled the recipe and baked it in a 9x13. Worked out great!
Didn;t really like this one. I thought it was bland, so I fed it to the horses, a couple of them loved it, one was indifferent
this pie wa great. the only thing that i found was the cooking time was off a little but then that could have been my oven. will certainly be making this agan
i just put this pie in the oven and so far it looks awesome!! the changes i made was i didnt have 'real' honey. i accidently bought sugar free immitation honey so i only had that on hand :( also i didnt have cloves so i had to leave that out. otherwise i did exactly as directed. i used the taste of home's test kitchen pie crust for the crust :)
It was so good I think I like it better then regular sugar in the pie.
At first I wasn't sure if it would turn out all right because it seemed liquidy before i put it into the oven. Once took it out I let it cool down. I added some whip cream to the top of it and it was just delicious.