Fresh Pumpkin Honey Spice Pie


Time: 1 Hour 40 Minutes including prep and baking pumpkin from scratch
Yield: 6-8 Servings
(8 Item Recipe)


2 Cups Fresh Organic Pumpkin without peel or seeds, cut, cooked & pureed
3 Organic Eggs
1/3 Cup Organic Honey
1 Teaspoon Organic Ground Cinnamon
1/2 Teaspoon Organic Ground Nutmeg
1/2 Teaspoon Organic Ground Cloves
1/2 Teaspoon Organic Ground Ginger
1 Can Organic Non Fat Condensed Milk (14 oz)


Preheat oven to 400.  Cut 2 1/2 cups of pumpkin up removing skin and seeds.  I used an ice cream scooper to scoop from the inside and it worked wonderfully.  Take cut up pieces in an oven safe dish and bake on 400 for 1 hour.  Take cooked pumpkin and puree in blender.  Increase heat on oven to 425.  Take Cinnamon, nutmeg, cloves and ginger, honey and condensed milk and puree again.  Let cool then add the eggs and puree again.

Take pumpkin mixture and pour into an oven safe baking dish.  I used the glass pyrex type. When oven reaches 425 bake for 15 minutes.

Then reduce heat to 350 and bake 25 more minutes.  Pies are done when toothpick or knife inserted comes out clean.  Allow to cool and then you can enjoy.


You can make the pie with or without the crust.  I made two one with crushed graham crackers on the bottom and pressed to the pan before pouring pumpkin puree.  The other I made without a crust which was delicious and cut the calories and fat down for a healthier pie.

2 Comments Add yours

  1. If that’s not the prettiest thing I ever did see. I could almost smell it in the oven!

    1. It was delicious. I ended up making pumpkin lasagna and pumpkin soup, pumpkin pie and more. It was delicious. Hope your day and week are going wonderfully!

      P.s. I loved the spinach recipe you posted, I have always wanted to make one and am looking forward to doing so.

      Take care sweetie!

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