Becky's Pumpkin Pie

  • Yield: 20 servings

"When I first made this recipe it called for two cups of sugar and I only had one. I substituted the second cup of sugar with honey. Everyone loved it!"


4 eggs, beaten
1cup milk
1teaspoon cinnamon
3cups pumpkin
1tablespoon flour
1/2teaspoon nutmeg
2teaspoons vanilla
1/2teaspoon salt
1cup granulated sugar
1cup honey
2 unbaked pie shells


  1. Preheat oven to 425F.
  2. Mix ingredients in the order given. Pour into pie shells.
  3. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350F and bake 40 to 50 minutes, until pie is golden and well set.

Tips From Our Test Kitchen: For a more traditional, custard-style pie, add two more eggs. Serve with whipped cream.

Nutritional Info *per serving

  • Glycemic Load 15
  • Calories 210
  • Fat 6g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 40mg
  • Sodium 150mg
  • Potassium 135mg
  • Carbohydrate 37g
  • Fiber 2g
  • Sugars 26g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 120%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 65