Honey Pecan Pumpkin Pie

Honey Pecan Pumpkin Pie

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 50 m
Recipe by  Sherrie

“A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.”

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Adjust Servings

Original recipe yields 16 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
  2. Increase oven temperature to 400 degrees F (200 degrees C).
  3. In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
  4. Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

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Reviews (8)

Rate This Recipe
Lisa Nichols

Lisa Nichols

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, who thought she didn't like pumpkin pie, had two pieces.



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 cooking the pumpkin using the microwave method as it saves over an hour of time even if you have to cook the pumpkin in batches.

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Amount Per Serving (16 total)

  • Calories
  • 344 cal
  • 17%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Fresh Pumpkin Pie


next recipe:

Pecan Pumpkin Pie II