Honey Pumpkin Pie

    1 hour 5 min

    This pumpkin pie is flavoured with honey and spices. The honey gives the pumpkin filling a special depth in flavour. It's perfect served with a dollop of whipped cream.

    9 people made this

    Makes: 2 pies

    • 1 medium sugar pumpkin, seeded and halved
    • 275g honey
    • 1 1/4 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 500ml double cream
    • 3 eggs, beaten
    • 2 (23cm) unbaked deep shortcrust pastry cases
    • 80g chopped pecans

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C / Gas 5. Place pumpkin halves cut side down on a medium baking tray and cover with foil. Bake 90 minutes or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell and mash.
    2. Increase oven temperature to 200 C / Gas 6.
    3. In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg and salt. Gradually blend in double cream and eggs. Pour into pastry cases and top with pecans.
    4. Bake pies in the preheated oven 50 minutes or until a knife inserted in the centre comes out clean.


    Sugar pumpkins are smaller versions of the big orange pumpkins you find during Halloween. They are sweeter and have more flavour.

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    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    I wasn't able to find a fresh pumpkin anywhere for Thanksgiving, so I substituted one 19 oz. can of pumpkin in this recipe. It was absolutely fantastic; spicy, rich, and not too sweet. My mom, who thought she didn't like pumpkin pie, had two pieces.  -  29 Nov 2003  (Review from Allrecipes US | Canada)


    It was a long time making, but absolutely delicious! I highly recommend it!  -  29 Sep 2002  (Review from Allrecipes US | Canada)


    This tastes like any other pumpkin pie with the crunch of pecans. It is good. I recommend using a pie crust shield or tinfoil around the outer crust to prevent overbrowning. Also, I recommend cooking the pumpkin using the microwave method as it saves over an hour of time even if you have to cook the pumpkin in batches.  -  12 Oct 2008  (Review from Allrecipes US | Canada)