Honey Pecan Pumpkin Pie Recipe - Allrecipes.com
Honey Pecan Pumpkin Pie Recipe
  • READY IN ABOUT 2 hrs

Honey Pecan Pumpkin Pie

Recipe by  

"A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings

Directions

  1. 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.
  2. Increase oven temperature to 400 degrees F (200 degrees C).
  3. 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.
  4. Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2003

I wasn't able to find a fresh pumpkin anywhere for Thanksgiving, so I substituted one 19 oz. can of pumpkin in this recipe. It was absolutely fantastic; spicy, rich, and not too sweet. My mom, who thought she didn't like pumpkin pie, had two pieces.

 
Most Helpful Critical Review
Dec 15, 2008

It was okay, the honey flavor was a change from the usual pumpkin pie flavor. We certainly ate the whole pie, but I won't be making this again.

 

9 Ratings

Nov 14, 2003

It was a long time making, but absolutely delicious! I highly recommend it!

 
Oct 12, 2008

This tastes like any other pumpkin pie with the crunch of pecans. It is good. I recommend using a pie crust shield or tinfoil around the outer crust to prevent overbrowning. Also, I recommend cooking the pumpkin using the microwave method as it saves over an hour of time even if you have to cook the pumpkin in batches.

 
Oct 20, 2005

i LOVED this recipe! the time was totally worth it. not to mention the roasted pumpkin seeds (w/tobasco soy sauce & ancho chile powder!) we snacked on all weekend. this was the best pumpkin pie i've ever had.

 
Dec 28, 2011

VERY VERY GOOD recipe. Made this for my mom with a wheat crust and no pecans and it was delicious. It was even chosen by some over the regular pumpkin pie. Very yummy.

 
Oct 06, 2006

Wonderful pie!!

 
Nov 01, 2012

This was just okeh. Next time, I'll double the amount of pecans and honey to improve the texture and the flavor.

 

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Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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