Honey Pumpkin Pie Recipe

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Honey Pumpkin Pie
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Ingredients
12
Count
Nutrition
959
Calories
Total time
31
Minutes
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Ingredients:

  • 2 1/2 cups pumpkin puree
  • 1 cup honey
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 4 eggs
  • 3/4 cup milk
  • 1/8 cup oil (or pam)

Directions:

  1. Stir pumpkin, honey, cinnamon, ginger, nutmeg, and cloves.
  2. Add eggs and mix well.
  3. Stir in the milks and mix well.
  4. Pour into pie shells. (Hint: place pie shells on a cookie sheet for more stability when placing into/taking out of oven).
  5. Bake at 375 degree oven for 1 - 1 1/4 hour, or until a knife in the center comes out clean.
  6. Serve warm, topped with whipped cream or ice cream.
  7. Preparing Fresh Pumpkin.
  8. There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!
  9. Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
  10. Directions.
  11. Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin.
  12. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
  13. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 958.72 Kcal (4014 kJ)
Calories from fat 420.37 Kcal
% Daily Value*
Total Fat 46.71g 72%
Cholesterol 182.87mg 61%
Sodium 619.96mg 26%
Potassium 529.89mg 11%
Total Carbs 123.77g 41%
Sugars 72.77g 291%
Dietary Fiber 3.78g 15%
Protein 17.68g 35%
Vitamin C 6.3mg 10%
Iron 4.2mg 23%
Calcium 282.7mg 28%
Amount Per 100 g
Calories 184.27 Kcal (772 kJ)
Calories from fat 80.8 Kcal
% Daily Value*
Total Fat 8.98g 72%
Cholesterol 35.15mg 61%
Sodium 119.16mg 26%
Potassium 101.85mg 11%
Total Carbs 23.79g 41%
Sugars 13.99g 291%
Dietary Fiber 0.73g 15%
Protein 3.4g 35%
Vitamin C 1.2mg 10%
Iron 0.8mg 23%
Calcium 54.3mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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