Honey and Pumpkin Pie

    50 min

    This pie is totally scrumptious and brimming with flavour. It's also quick and easy to make. A shortcrust pastry case is filled with a spiced pumpkin filling, which has been enriched with honey. Perfect with whipped cream or ice cream.

    12 people made this

    Serves: 8 

    • 3 eggs
    • 500g pumpkin puree
    • 275g honey
    • 120ml milk
    • 4 tablespoons whipping cream
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1 (23cm) shortcrust pastry case

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Beat eggs slightly in a large bowl. Blend in pumpkin puree, milk, cream, honey, spices and salt. Pour filling into pastry case. Cover edges of pastry case with strips of foil.
    2. Bake at 200 C / Gas 6 for 35 minutes. Remove foil and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool and serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    great recipe i also used agave nectar instead of honey , agave nectar has one of the lowest glycemic indexes for sweeteners and is good for diabetics. i also only used evaporated skim milk for the 2 dairy products and it turned out great  -  06 Nov 2006  (Review from Allrecipes US | Canada)


    "I made this pumpkin pie recipe,along with my traditional pie. Most preferred the traditional, but the kids liked it, since I drizzled melted chocolate over when cooled. I did however had to bake this pie a long time before it was done."  -  30 Nov 2000  (Review from Allrecipes US | Canada)


    Great recipe, but I had to cook it almost twice as long as the recpie says.  -  25 Feb 2000  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 9 collections