Pumpkin Pie with Honey

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • Unbaked Pie Pastry, 1-crust
  • 2 cups pumpkin purée
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 whole eggs, lightly beaten
  • 1 cup honey
  • ½ cup milk
  • ½ cup heavy cream
  • ¼ cup butter
  • 1 cup brown sugar
  • 1 cup pecan halves


  1. Preheat oven to hot (450°F.).

  2. Line a nine-inch pie plate with the pastry.

  3. Mix the pumpkin with the ginger, cinnamon and salt. Beat the eggs with the honey, milk and cream until well mixed. Gradually stir the egg mixture into the pumpkin mixture. Pour into the prepared pie plate.

  4. Bake for ten minutes. Reduce the oven temperature to moderate (325°F.) and bake for about forty minutes longer, or until filling is firm. Cool slightly.

  5. Mix the butter, brown sugar and pecans. Spread topping over the cooled pumpkin. Place the pie under the broiler for four to five minutes. Serve warm or cold.

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