HONEY PECAN PUMPKIN PIE

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Honey Pecan Pumpkin Pie image

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

Provided by Sherrie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 16

Number Of Ingredients 11

1 medium sugar pumpkin, seeded and halved
¾ cup honey
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups heavy cream
3 eggs, beaten
2 (9 inch) unbaked deep dish pie crusts
¾ cup chopped pecans

Steps:

  • 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.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • 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.
  • Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 32.8 g, Cholesterol 75.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 246.3 mg, Sugar 15.7 g

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