Pumpkin pie with honey ginger cream

    2 hours 30 min

    My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. Caster sugar may be used in place of honey.

    105 people made this

    Serves: 8 

    • 500g plain flour
    • 1 tablespoon caster sugar
    • 2 teaspoons salt
    • 360g butter or lard
    • 1 tablespoon vinegar
    • 1 egg
    • 125ml cold water
    • 2 eggs, beaten
    • 500g pumpkin puree
    • 250g honey
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 2 (170g) tin evaporated milk
    • 450ml whipping cream
    • 4 tablespoons honey
    • 1/2 teaspoon ground ginger

    Prep:20min  ›  Cook:1hr  ›  Extra time:1hr10min  ›  Ready in:2hr30min 

    1. Preheat oven to 220 C / Gas 7.
    2. To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar and 2 teaspoons salt. Rub in butter or lard until mixture resembles coarse crumbs.
    3. In a small bowl whisk together vinegar, 1 egg and cold water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pumpkin Pie.
    4. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 250g honey, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves and evaporated milk. Mix well.
    5. Roll out pastry and fit into a 24cm pie dish. Pour in pumpkin filling.
    6. Bake in preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4. Bake an additional 45 minutes, until filling is set.
    7. To Make Honey Ginger Cream: In a large bowl combine whipping cream, remaining honey and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
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    Reviews in English (99)


    this is the strangest pastry recipe ever - way too much fat, way too much liquid = dough! impossible to incorporate all the fat properly and impossible to roll out...  -  31 Oct 2009


    I didn't make the crust from scratch, used a store bought crust. This pie has a heavy ginger taste, so next time I will add a little nutmeg and a little more cinnamon (just a personal preference). I love the honey addition, but I have a serious sweet tooth, and next time I will add a little sugar in addition to the honey. Good recipe, thanks.  -  13 Oct 2003  (Review from Allrecipes US | Canada)


    This is the best pumpkin pie I have ever made and eaten. I have read others reviews who stated it wasn't sweet enough and needed to add extra sugar. I disagree, this pie is very sweet. I used creamed honey instead of liquid honey and maybe that made the difference, but any more sweetness and it would've been too much. I did add in some extra all spice and nutmeg as that is my taste.  -  13 Nov 2006  (Review from Allrecipes US | Canada)