Becky’s Pumpkin Pie

  • Yield 20 servings

A traditional pumpkin pie, saturated with honey for an extra sweet taste.

"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
1 cup milk
1 teaspoon cinnamon
3 cups pumpkin
1 tablespoon flour
1/2 teaspoon nutmeg
2 teaspoons vanilla
1/2 teaspoon salt
1 cup granulated sugar
1 cup 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.



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