I’m posting my favorite pumpkin pie recipe just in time for Thanksgiving! And it’s fitting because the sweetener used is honey, which of course Bear loves.
I want to start by saying that I *recommend* you use fresh pumpkin. I know, I know… I can hear you now. “My snarky relatives are coming, there are a million things to cook, and who has time to process pumpkin for pie? This this isn’t the Plymouth Plantation ya know!”
If you have no time, then canned pumpkin is fine, but really processing pumpkin is easy. So easy you don’t even need pumpkin! 
Any hard orange- fleshed squash will do, including the readily available butternut. Jack-O-lantern pumpkins will work, but Sugar pumpkins especially grown for baking are optimal. And get this—no peeling or boiling required.
How to Process Fresh Pumpkin
Stab the pumpkin or squash a few times(pretend it’s your snarkiest relative and relieve some pent up frustration), and throw it on a cookie sheet. Bake at 350 until a knife inserted goes in easily. Let cool. Cut pumpkin or squash in half, and carefully scoop and discard seeds. Scoop out the flesh away from the skin and pop it in a blender or food processor. Blend until smooth. You now have the most beautiful, bright orange pumpkin you’ve ever seen in your life.
If you used regular Jack-O-Lantern pumpkins you may want to put the pumpkin in a fine strainer set in a bowl for a few hours. Jack pumpkins have high water content. Squash or baking pumpkins don’t usually require this step. You are now ready to bake a pie. If you skipped this step and opened a can of Libby’s I won’t be mad, but I will insist you are missing out on a real treat. Fresh pumpkin is better than canned. Trust me.
Honey Pumpkin Pie
I don’t bake too often with honey. The added liquid content can throw off a recipe. The flavor isn’t compatible with everything (though it’ works for quick breads absolutely marvelously). But honey and pumpkin are literally made for each other. The first time I made honey pumpkin pie I swore I would never go back and I haven’t. My whole family raves. So does anybody else who tastes it.
This Honey Pumpkin Pie recipe makes two large pies.
Ingredients
• 3 tablespoons all-purpose flour
• 6 eggs, slightly beaten
• 2 cups heavy cream
• 1 tablespoon pumpkin pie spice (or spice to taste)
• 1.5 cups honey
• 2 deep dish pie shells
• 3.5 cups pumpkin or 1 29 oz. can of pumpkin puree.
Preparation
In large bowl mix all ingredients except pie shells until smooth. Pour into shells. Bake at 400F for 15 mins. Turn oven to 350 and bake for about 30 more minutes until knife inserted near center comes out clean. Be sure to cover with tinfoil tent if pie browns too quickly.
Serve with Honey Whipped Cream, if desired. (To make honey whipped cream just whip up heavy cream and carefully fold in a few tablespoons room temp honey and a small splash of vanilla or almond extract—I prefer the latter).
I leave you with a picture. I don’t have a picture of pie, but I do have a cute picture with a pumpkin in it. Two if you count the adorable child.
