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Honey Pumpkin Pie

"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."
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    6-8 servings


  • Pastry for a 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 eggs
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup milk


  • 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 375° for 50 minutes or until a knife inserted in the center comes out clean.
  • 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.
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Average Rating:
  • Nancy
    Apr 1, 2020

    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!

  • Susan
    Jan 5, 2020

    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!

  • Karen
    Nov 26, 2016

    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!

  • nktank
    Nov 27, 2012

    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

  • starr186
    Nov 25, 2012

    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

  • homemaker27
    Nov 24, 2012

    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 :)

  • Aliciarogers
    May 8, 2012

    It was so good I think I like it better then regular sugar in the pie.

  • Flight.Nurse.
    Nov 2, 2011

    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.