As Thanksgiving approaches, pumpkin seems to be on everyone’s mind! I’m also pretty sure pumpkin pie is the pie of Thanksgiving! Now growing up, I never was a huge fan of any of the Thanksgiving dishes, same with pumpkin pie. For me, it was only a vehicle for my favorite dish, Grandma’s Pie Topping.
So, as a grown up, my desire to cook from scratch was urging me on to find a recipe that didn’t use any processed ingredients. Plus while I was starting to like the Thanksgiving meal, I was hoping to find a pumpkin pie recipe that I actually liked.
So I found this honey pumpkin pie recipe and tried it out. To my surprise, I actually liked it! So this recipe is now a staple at every Thanksgiving meal.
While it’s still not my go-to pie, it’s proven a favorite every time I make it! Plus, now my Grandma’s Pie Topping tastes even better!
So if you’re looking for a simple, yet delicious recipe for pumpkin pie this Thanksgiving, try this recipe out! I think you’ll find it’s a hit at your place too!
Honey Pumpkin Pie
Ingredients
- 2 cups pumpkin puree
- 1/2 cup honey
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 3/4 cup heavy cream
- 2 eggs lightly beaten
- 1 unbaked pie shell
Instructions
- Preheat oven to 375°.
- Mix together the pumpkin, honey, vanilla, salt, cinnamon, ginger, nutmeg and cloves.
- Add in the cream, the gently beat in the eggs.
- Pour in the pie shell.
- Cover edges with foil.
- Bake for 25 minutes, then remove the foil.
- Bake another 20-30 minutes or until a knife inserted near the center comes out clean.
- Cool completely.
