Go Back

Pumpkin Honey Cream Pie

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 really good, so make ye some pie!


  • 3 C. Fresh pumpkin puree
  • 3/4 C. Honey
  • 3 eggs
  • 1 C. Heavy Cream
  • 1 tsp. Salt
  • 1 tsp. Nutmeg
  • 1 tsp. Ginger
  • 1 tsp. Cinnamon


  1. Preheat oven to 375F.
  2. This recipe makes one large deep dish pie. In a large bowl whisk the pumpkin, eggs, and honey.
  3. Add the spices and cream, whisking thoroughly until it’s smooth. Roll out the pie crust and fit it to the pan. Fill the crust with pumpkin filling and let it settle in. Cut all that extra dough away from the sides, but leave enough to crimp the edges all pretty and rustic-like. Your pie is ready for the oven!
  4. Bake for 60 minutes, or until it’s set in the center.