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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 344 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• ¾ cup chopped pecans
• ¾ cup honey
• 3 eggs, beaten
• 2 cups heavy cream
• 1 medium sugar pumpkin, seeded and halved
• 2 (9 inch) unbaked deep dish pie crusts

Recipe Instructions

Step 1

Increase oven temperature to 400 degrees F (200 degrees C).

Step 2

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.

Step 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.

Step 4

Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.