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Honey Pumpkin Pie

Honey Pumpkin Pie
Temperature: 425°F


  • 4 extra-large eggs
  • 1 can (29 oz) 100% pure pumpkin
  • 3/4 cup honey
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 cans (12 oz. each) evaporated milk
  • 1 unbaked pie shell
  • 2 small (5") pie shells (for left over filling)


This recipe makes 9 inch (Emile Henry) deep dish pie and 2 small (child-sized!) pies. Preheat oven to 425 degrees In a large mixing bowl, slightly beat the eggs with a wire whisk. Add pumpkin, honey and vanilla, mixing thoroughly after each addition. Add dry spices and mix. Add evaporated milk, one can at a time, and whisk thoroughly after each. Pour mixture into large pie shell, very full - all the way up to the bottom edge of the fluting. Pour remainder of pumpkin mixture into the 2 small pie shells. Bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees. Bake about 1 hour more or until toothpick inserted in center comes out clean. Check crust for brownness after about 40 minutes and add pie crust shield, if needed, to prevent over-baking of fluted edge. Let cool for 2-3 hours on a wire rack to room temperature, before serving or refrigerating. Can be served warm or cold. Refrigerate leftover pie - do not freeze.

Emile Henry Products Used

9" Pie Dish
Regular price $60.95 $49.95 On sale