PUMPKIN HONEY PIE
Light and sweet with the goodness of honey! Best when served with whipped cream or ice cream.
Provided by Star Pooley
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 10
Steps:
- Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil.
- Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.
Nutrition Facts : Calories 293 calories, Carbohydrate 42.9 g, Cholesterol 81.2 mg, Fat 12.6 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.5 g, Sodium 446.5 mg, Sugar 29.1 g
HONEY PUMPKIN PIE
"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.
Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.
HONEY PECAN PUMPKIN PIE
A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.
Provided by Sherrie
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
- Increase oven temperature to 400 degrees F (200 degrees C).
- In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
- Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 32.8 g, Cholesterol 75.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 246.3 mg, Sugar 15.7 g
CARAMELIZED HONEY PUMPKIN PIE
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Provided by Claire Saffitz
Categories Thanksgiving Fall Dessert Pie Bake Pumpkin Honey Milk/Cream Spice Cinnamon Nutmeg Clove Egg Vegetarian Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven:
- Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
- Brown the butter:
- In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
- Caramelize the honey:
- Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
- Make the pumpkin filling:
- In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
- Fill the crust and bake:
- Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
- Cool the pie gently:
- Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
- Serve:
- Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
- Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
- Cooks' Notes
- Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
- Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!
GINGER-HONEY PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Pumpkin Fall Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
- Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
HONEY PUMPKIN PIE II
Make and share this Honey Pumpkin Pie II recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the sugar, salt, flour and spices.
- Add slightly beaten eggs and pumpkin with honey.
- Blend well.
- Stir in milk and water.
- Pour into 2 (9-inch) pie shells.
- Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes.
- HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans.
- Mix pumpkin, honey, sugar, salt and spices.
- Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans.
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 325 degrees and bake 45 minutes or until set.
- HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.) can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch) unbaked pastry crust.
- In mixing bowl with electric mixer, beat eggs until foaming.
- Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended.
- Pour pumpkin filling into unbaked pie shell.
- Bake at 375 degrees for 60 to 65 minutes.
- Serves 8.
Nutrition Facts : Calories 620.4, Fat 22.2, SaturatedFat 7.5, Cholesterol 111.3, Sodium 639.5, Carbohydrate 98.8, Fiber 2.2, Sugar 68.8, Protein 10.8
HONEY PUMPKIN PIE
Make and share this Honey Pumpkin Pie recipe from Food.com.
Provided by Philip and Karen Se
Categories Pie
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Line 9-inch pie plate with pastry disk.
- Flute the edge. With fork, prick shell all over.
- Place in freezer for 30 minutes.
- Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains.
- Bake empty shell on the lowest rack in 400 F oven for 10 minutes.
- Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly.
- Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell.
- Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening.
- Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling.
- Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep.
- Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
- Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean.
- Let cool on rack.
Nutrition Facts : Calories 212.4, Fat 6.6, SaturatedFat 3.5, Cholesterol 85.6, Sodium 230.5, Carbohydrate 38.5, Fiber 0.6, Sugar 35.4, Protein 3.3
More about "honey pumpkin pie food"
THE BEST PUMPKIN PIE RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
5/5 (102)Author Food Network KitchenServings 8-10Category Dessert
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
- Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, the cinnamon, nutmeg, vanilla and salt (do not overmix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
HONEY PUMPKIN PIE RECIPE - THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
4.5/5 (12)Estimated Reading Time 5 mins
THE BEST PUMPKIN PIE RECIPE - MODERN HONEY
From modernhoney.com
4.9/5 (59)Category Dessert
- Make pie crust recipe according to recipe directions. Find the recipe for an all-butter pie crust here. Let dough chill in refrigerator, tightly wrapped.
- In mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese.
HONEY PUMPKIN PIE - BIGOVEN
From bigoven.com
5/5
HONEY PUMPKIN PIE - IN JENNIE'S KITCHEN
From injennieskitchen.com
Estimated Reading Time 4 minsTotal Time 1 hr 10 mins
HONEY CREAM PUMPKIN PIE - FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 2 minsServings 6Total Time 1 hr 30 mins
PUMPKIN PIE WITH HONEY - HOME COOKING ADVENTURE
From homecookingadventure.com
HONEYED PUMPKIN PIE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 304 per servingCategory Desserts And Baking
- In a bowl, whisk together first 11 ingredients (pumpkin through vanilla) just until blended. Do not beat.
- Bake for 40 - 45 minutes or until a knife inserted in centre comes out clean. Cool pie on a rack. Refrigerate until serving or for up to 24 hours.
HEALTHY CRUSTLESS PUMPKIN PIE - INSPIRED HOUSEWIFE
From inspiredhousewife.com
5/5 (7)Category DessertsServings 8Total Time 1 hr 25 mins
- Pre-heat oven to 350 degrees F. Grease a 9-inch glass pie plate with butter, coconut oil, whatever you choose.
- In a large mixing bowl, use a hand whisk, add in your three eggs, pumpkin puree, honey, milk, vanilla extract, cinnamon, ground ginger and cloves until mixed well together.
- Use a spatula to add pie filling to the pie plate. Bake until the center appears set and comes clean with a toothpick.
- Twenty One Day Fix (21 Day Fix) 1 slice of pumpkin pie = 1 purple container (you are welcome)
PUMPKIN PUDDING – SWEETENED WITH HONEY ... - FOOD DOODLES
From fooddoodles.com
5/5 (1)Total Time 15 minsEstimated Reading Time 3 mins
- In a saucepan combine the pumpkin puree with the honey over medium-low heat and whisk until the honey has melted enough and the two are completely combined.
- Make sure the mixture is not too hot and add in the eggs. Mix the cornstarch (or tapioca flour / starch) with a small amount of milk until there are no lumps then add the cornstarch mixture along with the spice, the rest of the milk, vanilla and a pinch of salt to the pot.
- Whisk together and cook over medium heat, stirring frequently, especially the hotter it gets (once it starts to get very hot, you'll want to stir constantly to prevent the eggs from cooking), just until thickened and just starting to boil. When thick, remove from the heat and pour the pudding into individual ramekins. Pudding will thicken more as it cools.
- Let cool slightly before covering with plastic wrap and refrigerating until ready to serve. Keep refrigerated for up to 3 days.
CARAMELIZED HONEY PUMPKIN PIE BY CLAIRE SAFFITZ
From finedininglovers.com
4.7/5 (247)Total Time 1 hr 35 minsServings 8
THE BEST HEALTHY PUMPKIN PIE (6 INGREDIENTS!)- THE BIG MAN ...
From thebigmansworld.com
4.9/5 (52)Total Time 45 minsCategory DessertCalories 149 per serving
HONEY PUMPKIN PIE - HUMOROUS HOMEMAKING - FUN WITH FOOD
From humoroushomemaking.com
Reviews 10Estimated Reading Time 3 mins
GLUTEN FREE HONEY PUMPKIN PIE - FLIPPIN' DELICIOUS
From flippindelicious.com
Reviews 4Calories 215 per servingCategory Gluten Free Pie Recipes
CARAMELIZED HONEY PUMPKIN PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 3 hrs 25 minsCategory DessertCalories 363 per serving
HONEY PUMPKIN PIE ♥ - A VEGGIE VENTURE
From aveggieventure.com
Estimated Reading Time 7 mins
HONEY PUMPKIN PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 2 hrsServings 8
THE HISTORY OF PUMPKIN PIE - HISTORY
From history.com
Estimated Reading Time 5 mins
HONEY PUMPKIN PIE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 8Cuisine Not SetCategory Desserts
HEALTHY PUMPKIN PIE (SWEETENED WITH HONEY) - BOOTS ...
From bootsandhooveshomestead.com
5/5 (1)Total Time 3 hrs 55 minsCategory DessertCalories 226 per serving
HONEY PUMPKIN PIE RECIPE - RECIPES.NET
From recipes.net
Cuisine GTotal Time 50 minsCategory Pies & PastriesCalories 373 per serving
HONEY PUMPKIN PIE - ASTOR APIARIES
From astorapiaries.com
Estimated Reading Time 40 secs
HONEY PUMPKIN PIE | EMILE HENRY USA
From emilehenryusa.com
Estimated Reading Time 1 min
HONEY PUMPKIN PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RECIPE: HONEY PUMPKIN PIE | BLUE DIAMOND
From bluediamond.com
HONEY CINNAMON PUMPKIN PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PUMPKIN PIE WITH HONEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE – HOMEMADE HONEY PUMPKIN PIE
From lifeandwork.blog
HONEY PUMPKIN PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HONEY PUMPKIN PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
HONEY PUMPKIN PIE - COUNTRY BEE HONEY FARM
From countrybeehoney.ca
HONEY PUMPKIN PIE : COOKINGRECIPESDAILY
From reddit.com
HONEY PUMPKIN PIE - GROWHONEY
From growhoney.com
PUMPKIN PIE RECIPES - FINEDININGLOVERS.COM
From finedininglovers.com
MAPLE, HONEY PUMPKIN PIE (WITH COCONUT MILK) - THE ...
From thenourishinggourmet.com
HONEY AND PUMPKIN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMELIZED HONEY PUMPKIN PIE BY CLAIRE SAFFITZ | SALT + SPINE
From saltandspine.com
HONEY PUMPKIN PIE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HONEY CREAM PUMPKIN PIE - BEEMAID.COM
From beemaid.com
HONEY PUMPKIN PIE - CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love