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Honey Pumpkin Pie


I look forward to Brandy’s guest posts each month! Today she’s sharing her mother’s AWESOME recipe for Pumpkin Pie. If you’ve not made yours yet, then today is your lucky day!

My Thanksgiving plans are fairly simple this year–I learned my lesson after the Thanksgiving of the Thirteen Side Dishes.  Our meal will have all the familiar favorites–turkey, stuffing, cranberry sauce, mashed sweet potatoes, and pumpkin pie.  Or “pumpkin high,” as my little girl used to call it.  In our tradition, pumpkin pies are made from Jack O’Lanterns, but I often make them from any pumpkin I can get my hands on.  I halve my pumpkins and bake at 400, skin side up until soft.  Scrape out the flesh and mash or puree.  I don’t use any special variety, but I do prefer free ones from friends’ gardens.  If it is orange and looks pumpkiny, that’s enough for me.

Honey Pumpkin Pie (for three pies)

  • 3 unbaked pie crusts (use your favorite recipe)
  • 3 3/4 cups fresh, cooked, mashed pumpkin or 1 lb. 13 oz. can pumpkin
  • 4 eggs
  • 1/2 cup honey
  • 1 1/4 cups brown sugar (or other equivalent sweetener)
  • 12 oz. evaporated milk (2 cups for canned pumpkin)
  • 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 3 tbsp. flour (1 1/2 tsp. for canned pumpkin)*
  • 1 cup water if using canned pumpkin (none for fresh)
  1. Mix well.
  2. Fill crusts.
  3. Apply crust shields or foil the edges.
  4. Bake at 450 degrees for 20 minutes.
  5. Turn oven down to 350 degrees, open the door for a few seconds, close it back and bake 25 minutes.

You may wish to rotate your pies to cook evenly.  Jiggle pies to test for done-ness.  Cool thoroughly and enjoy!  These pies freeze very well and often, the pumpkin pie we enjoy on Thanksgiving is one made several weeks before.

*You may choose corn starch or another gluten-free thickener, if desired.

Brandy’s daughter, Willow, enjoying her Pumpkin High. Looks delicious, doesn’t it?

Brandy and her family take the impossible way on their little urban homestead in the foothills of Appalachia.  They enjoy hiking, knitting (or watching mama knit), minimalist parenting, babywearing, cosleeping and sticking it to The Man.  You can visit Brandy at Young in the Mountains.

About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

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  1. Terri Suggs says

    Hi Stacy,

    Just want to let you know your Honey Pumpkin Pie recipe was a hit at our Thanksgiving table!!!! We all loved it and the recipe is now a permanent part of our holiday menu!

    Now, off to try your bread recipe!

    Thanks so much,
    Terri

    Reply

  2. Anne @ Quick and Easy Cheap and Healthy says

    Pumpkin High – that’s so cute! I’ve been enjoying a “pumpkin high” since October:)

    Reply

  3. Allison says

    I just made my first ever homemade-from-scratch- pumpkin pie over the weekend and it is fabulous! I think making it with homemade pumpkin puree makes it creamier than the canned puree.

    Reply

  4. Erin@TheHumbledHomemaker says

    This looks delicious, Brandy! I love using honey in pumpkin! I admit that I haven’t had a holiday since I started using it as my sweetener of choice. I may have to try this!

    Reply