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Easy Pumpkin and Honey Pie

We tend to carve pumpkins in the UK and throw the middle away......unless of course you're a pumpkin/squash family lover and the thought of turning something used for halloween into a delicious dessert doesn't frighten you more than a ghoul and ghost! You can roast and blend pumpkin and use in a whole host of recipes. Here's one of our favourites.

  • 3 medium eggs or vegan egg alternative.

  • 2 cups pumpkin puree (simply oven roast the pumpkin with a drizzle of honey and blend into a puree once very soft).

  • ¾ cup of Wesley Cottage Bees honey

  • ½ cup milk of choice

  • ¼ cup whipping cream

  • 2 teaspoons ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • 9 inch single crust pie pastry recipe or ready made pastry pie case.

Serve with cream or ice cream and a drizzle of honey of course!

Preheat the oven to 205 C / Gas 6.

Beat the eggs in a large bowl. Blend in the pureed pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil so they don't burn.

Bake at 205 degrees C for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve with whatever you like best.

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