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
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safdy honi
[email protected]I had some trouble getting the crust to roll out evenly. I think I need to work on my pie crust skills.
Amar samlall
[email protected]This pie is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Tariq Muhammad
[email protected]I've made this pie several times and it always turns out great. It's a keeper!
Darya khan Jessar
[email protected]This is my favorite pumpkin pie recipe. It's always a hit at parties and potlucks.
Swajon Mahmud
[email protected]I made this pie for Thanksgiving and it was a huge success. Everyone loved it!
Waseem King866
[email protected]I'm not a baker, but this recipe was easy to follow and my pie turned out great. I'm definitely going to make it again.
Black Pee
[email protected]I followed the recipe exactly and my pie turned out perfect. The crust was flaky and the filling was creamy and smooth.
Rudy Carr
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and beautiful pie.
MWAAL LOOSE
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a great make-ahead dessert.
Bhzad habtani
[email protected]I love the combination of flavors in this pie. The honey and pecans really complement the pumpkin.
Ariuan Khan
[email protected]This pie is always a hit at potlucks and holiday gatherings. It's a classic recipe that everyone loves.
Namcy Esch
[email protected]This pie is easy to make and always turns out delicious. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
Dramamatik Extreme
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The honey and pecans add a really nice touch, and the crust is perfectly flaky. I'll definitely be making this again.
md Sagour
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the unique flavor combination of the honey, pecans, and pumpkin. The crust was flaky and buttery, and the filling was perfectly spiced. I will definitely be making this pie again next year.
Tikendra Karki
[email protected]OMG! This honey pecan pumpkin pie is the bomb! The filling is creamy and smooth, with just the right amount of sweetness. The pecans add a nice crunch and the honey glaze on top is the perfect finishing touch. I'll definitely be making this again and