Sugar Pumpkin Pie

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1 1⁄2 hours 1 9-inch pumpkin pie Print RecipeEmail Recipe


3poundsugar pumpkin (or 3 cups canned pumpkin purée)
1 pie crust
4 eggs (lightly beaten)
3⁄4cupwildflower honey (or any other medium colored honey)
1cuphalf-and-half (or evaporated milk)
1⁄2teaspoonfresh grated nutmeg
1⁄2teaspoonground cinnamon


If you're using fresh pumpkin, cut the pumpkin into large chunks and remove and discard the seeds. Place the chunks, a few at a time, cut side down in a dish and microwave on high for 5 to 8 minutes, or until the pumpkin flesh is cooked through and softened. Alternatively, place the pumpkin cut side down on a cookie sheet and bake at 350° for 45 minutes, or until softened. Scoop the pumpkin flesh from the skin into the bowl of a food processor and purée until smooth.

Heat the oven to 375°. Roll out pie crust and place it in a 9 inch pie pan. Measure 3 cups of pumpkin purée and placed the purée in a mixing bowl. Beat in the eggs, honey, half-and-half, nutmeg, cinnamon, and salt.

Pour or spoon the filling over the crust. Place the pie pan on a cookie sheet in the middle the oven, and bake the pie for 1 hour, or until the filling is firm in his glossy on top. Transfer to a rack to cool to room temperature, and serve.


Preparation time does not include pie crust preparation or preparation of fresh pumpkin.

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