Pumpkin Pie with Honey not only sounds delicious, IT IS!! Perfect for the Holiday Dessert season!
Pumpkin pie is one of those desserts that is so simple to make. Preheat the oven while you prepare the pumpkin custard which takes less than 10 minutes.
The addition of orange zest and honey, pairs so well with all the flavors and adds a light refreshing citrusy taste with a hint of honey.
Ingredients for Pumpkin Pie with Honey
- Pie crust – for this recipe I used a 9-inch pie plate and store-bought crust – simple and easy
- Pure Pumpkin puree canned
- Eggs
- Honey
- Sugar
- Orange zest or orange juice
- Cinnamon
- Ground ginger
- Nutmeg
- Salt
- evaporated milk or light cream
How to make Pumpkin Pie with Honey
Preheat oven to 400 degrees Fahrenheit. Prepare pie plate by spraying the pie plate with spray oil or dampening a cloth or paper towel with oil (olive oil or vegetable oil) and wipe the inside of the pie plate to coat.
Roll out pie crust dough on floured surface. Then place in bottom of prepared pie plate and mold to fit with about 1 inch overlapping edges. Pinch the dough edges making a V-shaped decorative wave pattern, or use a fork to make crimp edges.
In a large mixing bowl: whisk to combine pumpkin puree, eggs, honey and evaporated milk.
In a smaller mixing bowl: combine sugar, orange peel, cinnamon, ginger, nutmeg, and salt.
Add dry ingredients to wet ingredients and whisk to combine. Pour into prepared pie plate.
Cover edges of pie with foil or a purchased pie crust cover such as this one. This will help the crust from becoming too brown or burning.
Place pie in the preheated oven for 45 minutes. Removing the crust cover after 35 minutes.
After removing pie crust cover and placing pie back in the oven, make the egg white wash. Do this by removing the yolk from one egg. Add 1 tsp of water to the egg white in a small dish and beat slightly with a fork. This will give the crust a nice shine.
Remove pie from the oven. Increase oven to 425 degrees Fahrenheit. Brush the crust with egg white wash. Place back in the oven and bake an additional 5 minutes. Remove from the oven.
Let cool about 1 hour. Serve with vanilla ice cream, whipping cream or serve simply by itself.
Enjoy!
FAQ’s
Pumpkin Puree – if you have a fresh sugar pumpkin you can cook it the oven at 350 degrees Fahrenheit for about 45 minutes – 1 hour. Before placing in oven , cut pumpkin in half scoop out the seeds, drizzle with oil and sprinkle lightly with salt. Place inside face down on baking sheets lined with parchment paper, pierce skin a few times. Pumpkin is done when skin pierced with fork or knife is tender. Let cool for 1 hour. Then scoop out the flesh, add to food processor or high speed blender and puree adding water to achieve desired texture. Use about 2 cups of freshly cooked pumpkin in place of the canned.
Egg wash – Brushing the pie crust with an egg wash adds a nice shine and enhance the golden color of the crust. However, this step is not necessary and can be skipped. Just keep the pie in for 50 minutes versus the 45 minutes.
Orange zest – don’t have a fresh orange, then substitute 1 tsp of orange juice. No orange juice either, no worries, you can omit this step if necessary, it will just not have that citrusy note.
Evaporated milk – if you do not have a can handy, you can substitute with light cream.
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Pumpkin Pie with Honey
Equipment
- Pie plate 9 or 10 inch
Ingredients
- 1 Pie crust, prepared (store-bought or homemade)
- 1 15 oz. Pure Pumpkin puree, can
- 3 eggs plus 1 egg white for egg wash
- 1 12 oz. evaporated milk, can (or 1 ½ cups light cream)
- ½ cup sugar
- ⅓ cup honey
- 2 tsp orange peel, grated
- 1 tsp cinnamon
- ½ tsp ginger, ground
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 400 degrees Fahrenheit. Prepare pie plate by spraying the pie plate with spray oil or dampening a cloth or paper towel with oil and wipe the inside of the pie plate to coat.
- Roll out pie crust dough on floured surface. Then place in bottom of prepared pie plate and mold to fit with about 1 inch overlapping edges. Pinch the dough edges making a V-shaped decorative wave pattern, or use a fork to make crimp edges.
- In a large mixing bowl: whisk to combine pumpkin puree, 3 eggs, honey and evaporated milk.
- In a smaller mixing bowl: combine sugar, orange peel, cinnamon, ginger, nutmeg, and salt.
- Add dry ingredients to wet ingredients and whisk to combine. Pour into prepared pie plate.
- Cover edges of pie with foil or a purchased pie crust cover such as this one. This will help the crust from becoming too brown or burning.
- Place pie in the preheated oven for 45 minutes. Removing the crust cover after 35 minutes.
- After removing pie crust cover and placing back in the oven, make the egg white wash. Do this by removing the yolk from one egg. Add 1 tsp of water to the egg white in a small bowl and beat slightly with a fork. This will give the crust a nice shine. **
- Remove pie from the oven. Increase oven to 425 degrees Fahrenheit. Brush the crust with egg white wash. Place back in the oven and bake an additional 5 minutes. Remove from the oven.
- Let cool about 1 hour. Then serve and enjoy!
