Homemade Pumpkin Cream Pie|Honey Easy Recipe

Honey Pumpkin Cream Pie, it’s that time of year, people! Pumpkin everything, sweaters, cozy blankets, and lots of hot beverages. That’s right, this pie is required baking in our home at this time of year. 

Why you should make Pumpkin Cream Pie!

Because this Pumpkin Cream Pie is easy, delicious and a breeze to mix up. It’s perfect for Thanksgiving, Fall get-togethers, or simply enjoyed with a cup of coffee and a friend on the porch!

(And, if you’re looking for another cozy fall recipe check out my Sugar-Free Pear Jam)

A few commonly asked questions on Pumpkin Cream Pie:

• Who makes the best pumpkin pie? Well, I happen to think this a pretty dang good pie recipe from my Granny!
• What is the best kind of pumpkin to use for pumpkin pie? Sugar pumpkins, Blue Hubbard squash, sweet potatoes, I love all three!
• Are pumpkin pies made with pumpkin? Not always! Some of the most flavorful pies are made with squash such as Blue Hubbard squash or sweet potatoes. 
• How do you make the best pumpkin pie from scratch? Just mix together these ingredients and bake! 3 cups pumpkin puree, 3/4 cup honey, 3 eggs, 1 cup heavy cream, 1 teaspoon salt, 1 teaspoon nutmeg, 1 teaspoon ginger, & 1 teaspoon cinnamon

This is such a lovely pie to make with any pumpkin or squash out of your garden. I grew up eating pies made with Blue Hubbard squash. I always thought they were pumpkin pies, I didn’t even know the difference! However, as I started helping my Granny make pies, I realized we were making them with squash. They taste delicious, so if you have a random heirloom squash on the counter go ahead and give it a try! 

Roasting Squash for homemade puree

Preheat the oven to 400 degrees Fahrenheit. Cover a large baking sheet with parchment paper or a baking mat. 

Wash and dry the squash, then carefully cut the squash in half, and scoop the seeds and stringy stuff out from the middle. 

Place each half of the squash, cut side down on the baking sheet and bake at 400 degrees for 50-60 minutes or until a fork or knife easily pierces the skin of the squash. 

Let cool. Scoop out the soft flesh and place in a blender or food processor and blend until smooth. Use in pies, bread or cookies! Or store in the fridge for up to one week or place in freezer safe containers and freeze for up to three months. 

Homemade Pumpkin Cream Pie and thoughts on Hygge…

There’s something so special about homemade pies, sure, a homemade pie can take a little time but isn’t that the point? We live in a fast-paced world, but I’m guessing that if you’re here on this website looking for a recipe, you are trying to slow down and create something beautiful. Something that matters, a creative endeavor, an opportunity to stop and create in a consumer-driven world. 

There’s a lovely word for slowing down and creating cozy moments, it’s the Scandinavian word “Hygge” and it can mean many things. But, it most often it’s defined as a quality of coziness that gives you a feeling of contentment, and conviviality. It’s spending time with people you love, the warmth of a mug of hot coffee in your hands on a crisp morning, it’s an awareness, an appreciation for the small, cozy moments of life. 

I hope you enjoy this recipe for Homemade Pumpkin Cream Pie! 

Are you in the mood for some more pie recipes? Here’s my Granny’s Cocoa Cream Pie, 4 ingredient Rhubarb Pie, and Granny’s Coconut Cream Pie!

Don’t forget, Christmas is right around the corner! My Cozy Christmas Baking Book has so many yummy recipes for cookies, pies, bars, bread and more, along with book recommendations, and thoughts on having a peaceful, and cozy Christmas.