Original recipe yields 16 servings
Based on a 2,000 calorie diet
I wasn't able to find a fresh pumpkin anywhere for Thanksgiving, so I substituted one 19 oz. can of pumpkin in this recipe. It was absolutely fantastic; spicy, rich, and not too sweet. My mom, w...
It was a long time making, but absolutely delicious! I highly recommend it!
This tastes like any other pumpkin pie with the crunch of pecans. It is good. I recommend using a pie crust shield or tinfoil around the outer crust to prevent overbrowning. Also, I recommend...
i LOVED this recipe! the time was totally worth it. not to mention the roasted pumpkin seeds (w/tobasco soy sauce & ancho chile powder!) we snacked on all weekend. this was the best pumpkin p...
VERY VERY GOOD recipe. Made this for my mom with a wheat crust and no pecans and it was delicious. It was even chosen by some over the regular pumpkin pie. Very yummy.
It was okay, the honey flavor was a change from the usual pumpkin pie flavor. We certainly ate the whole pie, but I won't be making this again.
This was just okeh. Next time, I'll double the amount of pecans and honey to improve the texture and the flavor.