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.

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    Reviews in English (14)


    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)