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Honey Pumpkin Pie

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Why use canned pumpkin when fresh pumpkin tastes better, costs less, and is easy to prepare? Follow the directions at the bottom of the page to prepare fresh pumpkin. (Or if you really want to, substitute canned pumpkin in the following recipe...) 

Killer Bee Honey complements the starchy gourd taste of the pumpkin.   Personally, I think Brazilian Pepper Honey is a better match, with it's fullness of flavor.  Carrot Honey would also be a good choice, since the earthy root-iness of the honey complements the starchy gourd of the pumpkin.

Makes 2 pies.


  • 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
  • 1 cup evaporated milk
  • 3/4 cup regular milk
  • 2 deep-dish pie crusts


  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.

Preparing Fresh Pumpkin

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!

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.


  • one fresh pumpkin
  • small amount of oil or Pam


  1. Cut pumpkin in halves (or quarters, if large).
  2. Scoop out pulp and seeds. (Seeds can be saved later for roasting.)
  3. Lightly oil inside meat of pumpkin.
  4. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
  5. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout.
  6. Allow to cool until you can handle with your hands.
  7. Scrape pulp from rind and place in blender.
  8. Puree until consistent throughout.
  9. Line colander with coffee filters.
  10. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.

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