Honey-Sweetened Pumpkin Pie {With Honey Whipped Cream}

Fall happens to be my favorite time of year.  I love the brisk air and beautiful trees.  One of my favorite things to eat this time of year is pumpkin.  I have pumpkin on the brain as soon as there is any hint of fall in the air.  Seriously.  I may overdo it one of these seasons and want nothing to do with pumpkin again ever, but for now it is a favorite fall food for me!

Because of the fact that I’m always trying to find ways to reduce my family’s sugar intake, I thought I’d try my hand at a naturally sweetened pumpkin pie.  The result was baking a pumpkin pie with only honey as the sweetener!  We really enjoyed this healthier version.  This was also the first time we tried honey whipped cream.  I found that I liked the honey whipped cream much better than the sugar-sweetened ones I normally make!

Honey-Sweetened Pumpkin Pie
{This made a lot of filling, so I poured the extra filling in ramekins and baked them along with the pie!}

15 oz. can pure pumpkin
12 oz. can evaporated milk
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
3/4 cups honey
3 eggs
Single pie crust

  1. Mix the pumpkin and evaporated milk until well combined.
  2. Add the cinnamon, ginger, salt and honey.  Mix well.
  3. Lightly beat the eggs and add to the mixture.  Blend well.
  4. Pour mixture into a prepared pie crust.
  5. Bake at 375หš for 50-60 minutes or until knife inserted into the center comes out clean. 

Honey Whipped Cream

1 cup whipping cream
3 tablespoons honey
1 tsp. vanilla

  1. Beat whipping cream until it begins to thicken.
  2. Add honey and vanilla.
  3. Continue beating until well thickened and the desired consistency is reached.
Have you ever tried a naturally sweetened pumpkin pie?

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    • says

      I don’t know how it would work out in this recipe. You would substitute equal amounts if you did try it. In this case, I believe the pie would probably get done quicker. Let me know how it goes if you try it! ๐Ÿ™‚


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