Hey y'all! Fall baking season is here, and there’s nothing quite as cozy or crowd-pleasing as this Best Honey Pumpkin Pie Recipe. With its rich, velvety filling, fragrant warm spices, and touch of natural honey sweetness, this pie is a showstopper for Thanksgiving, family dinners, or any occasion where you want to impress. Plus, it’s super easy to whip up! Let's get cooking!
Why You'll Love This Best Honey Pumpkin Pie Recipe
- Natural honey brings a rich, mellow sweetness that perfectly complements earthy pumpkin.
- Smooth, creamy texture pairs with a flaky crust for an unbeatable bite.
- Simple, wholesome ingredients make it a healthier dessert option.
- Easy to prep in advance for stress-free entertaining.
- Perfect for both holiday feasts and everyday indulgence!
Best Honey Pumpkin Pie Recipe Ingredients
- 1 (9-inch) unbaked pie crust, homemade or store-bought
- 1 ½ cups canned pure pumpkin puree (not pumpkin pie filling)
- ⅔ cup honey (preferably raw or local honey)
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
How to Make the Best Honey Pumpkin Pie Recipe
Step 1: Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- Roll out your pie dough and fit it into a 9-inch pie dish. Crimp or flute the edges if desired. Freeze for 10 minutes to help prevent shrinkage.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for 5 more minutes until just set. Let cool slightly.
Step 2: Make the Pumpkin Honey Filling
- In a large mixing bowl, whisk together pumpkin puree and honey until smooth.
- Add eggs; whisk until fully incorporated.
- Stir in heavy cream, milk, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves, salt). Mix until silky and well blended.
Step 3: Assemble and Bake
- Pour the pumpkin filling into the pre-baked crust.
- Bake at 375°F (190°C) for 40-50 minutes, until the center is just set and a little wobbly (it will firm up as it cools). If the crust is browning too quickly, cover edges with foil.
- Remove pie from oven and let cool on a wire rack for at least 2 hours before slicing.
Step 4: Serve
- Slice and serve with whipped cream or a drizzle of extra honey. Enjoy the best honey pumpkin pie ever!
Notes for Perfect Honey Pumpkin Pie
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Let your pie cool completely to ensure clean slices—refrigeration helps set the filling. Find more cooling tips at King Arthur Baking.
- Use a glass or ceramic pie dish for even baking and easier monitoring of crust brownness.
Honey Pumpkin Pie Recipe Variations
- Maple Pumpkin Pie: Substitute honey with pure maple syrup for a woodsy sweetness.
- Dairy-Free Version: Use coconut milk and a dairy-free crust for lactose intolerance.
- Whole Wheat Crust: Try a whole wheat or gluten-free crust for added fiber or dietary needs.
Equipment Needed for the Best Honey Pumpkin Pie Recipe
- 9-inch pie dish (glass, ceramic, or metal)
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Parchment paper and pie weights (or dried beans)
Storage Instructions for Honey Pumpkin Pie
- Cool pie completely, cover loosely with plastic wrap, and refrigerate.
- Pie keeps fresh for up to 4 days in the fridge.
- For longer storage, wrap slices tightly and freeze up to 1 month; thaw overnight in the fridge.
Serving Suggestions & Pairings for the Best Honey Pumpkin Pie Recipe
- Serve with homemade whipped cream or vanilla ice cream.
- Pair with hot coffee, spiced chai, or a dessert wine for an extra treat.
- Garnish with roasted pumpkin seeds or a sprinkle of cinnamon for a stunning presentation.
Pro Tips for the Best Honey Pumpkin Pie Recipe
- Bake the pie a day ahead for best flavor and easy slicing; flavors intensify overnight. Check out more pie baking tips at Serious Eats Pumpkin Pie Guide.
- To avoid cracks, don’t overbake—remove from oven when the center is slightly jiggly.
- Warm the honey briefly in the microwave for easier mixing and a silkier filling.
Best Honey Pumpkin Pie Recipe FAQ
- Can I use fresh pumpkin instead of canned?
- Yes! Roast and puree sugar pumpkin for an even richer flavor—just be sure to drain excess moisture.
- Can I make this pie ahead of time?
- Absolutely, the pie can be made 1-2 days ahead and stored in the fridge until ready to serve.
- What type of honey works best?
- Use wildflower or clover honey for mild flavor; avoid strongly flavored honey that might overpower the pumpkin.
Ingredients
- 1 9-inch unbaked pie crust
- 1 ¾ cups pumpkin puree
- ¾ cup honey
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
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1Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie pan and set aside.
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2In a large bowl, whisk together the pumpkin puree, honey, eggs, heavy cream, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
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3Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
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4Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes, or until the filling is set and a knife inserted near the center comes out clean.
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5Remove the pie from the oven and let cool completely on a wire rack before serving. Optionally, serve with whipped cream.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
5gg
Fat:
17gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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