Honey-Sweetened Pumpkin Pie with Flaky Butter Crust

This extraordinary pumpkin pie recipe transforms the holiday classic by incorporating pure, natural honey for a depth of flavor that can't be matched. With a perfectly flaky homemade crust and a silky-smooth filling enhanced with Honey House Clover Honey (or try it with Alfalfa honey!), this pie will become your new holiday tradition.

Why You'll Love This Pie

The combination of honey and brown sugar creates a perfectly balanced sweetness
Homemade butter crust that's flaky, tender, and fool-proof
Pure pumpkin and premium honey create an authentic, natural flavor
Make-ahead friendly for stress-free holiday planning
Perfect blend of traditional holiday spices
Ideal canvas for showcasing different honey varietals

Ingredients

For the Pie Dough

2½ cups all-purpose flour, sifted
½ teaspoon salt
8 tablespoons unsalted butter, cold and cubed
¼ cup shortening
½ cup ice-cold water

For the Pumpkin Filling

1 can pumpkin puree
1 cup Honey House Clover Honey (or Alfalfa honey for a unique twist)
3 eggs, room temperature
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
Pinch of nutmeg
Pinch of cloves
¾ cup evaporated milk
½ cup heavy cream

For Serving

Whipped cream
Additional Honey House Honey for drizzling
Optional: toasted pecans for garnish

Pro Tips for the Perfect Pie

For the Crust

Keep Everything Cold: Cold ingredients are crucial for a flaky crust
Don't Overwork: Handle the dough minimally to prevent tough crust
Rest Period: Don't skip the chilling time - it prevents shrinkage
Proper Rolling: Use even pressure and rotate the dough while rolling
Crimping: A thicker crimped edge helps prevent burning

For the Filling

Room Temperature Eggs: Ensure smooth incorporation
Strain the Filling: For the silkiest texture, strain after mixing
Prevent Cracks: Don't overbake - center should still have slight jiggle
Cool Properly: Allow to cool completely on a wire rack
Honey Selection: Experiment with different honey varietals for unique flavor profiles

Step-by-Step Instructions

Making the Crust

In a mixing bowl, combine sifted flour with salt
Create a well in the center and add cold cubed butter and shortening
Using a pastry cutter, blend until mixture resembles coarse meal
Add ice-cold water one tablespoon at a time, gently folding until dough comes together
Knead briefly on a floured surface until cohesive
Divide dough in half, shape into rounds
Wrap in plastic and refrigerate for at least 30 minutes (up to 3-4 days)
Roll out on floured surface to desired size
Transfer to pie pan and crimp edges, folding for a thicker crust
Blind bake at 325°F for 10 minutes using pie weights

Making the Filling

In a large bowl, combine Honey House Honey, brown sugar, and eggs; mix until light and airy
Add evaporated milk, heavy cream, and spices; mix until well combined
Tap bowl gently to release air bubbles
Pour into par-baked crust
Bake at 325°F for 55-60 minutes until center is set
Cool completely on wire rack
Serve with whipped cream and a drizzle of honey

Storage Tips

Pie can be made 1 day ahead and stored at room temperature
Store leftovers covered in refrigerator for up to 4 days
Unbaked pie dough can be frozen for up to 3 months

Recipe Notes

You simply can't beat a fresh-baked pumpkin pie, especially one enhanced with premium honey! While Honey House Clover Honey works beautifully in this recipe, trying it with Alfalfa honey adds an unexpected and delightful dimension to the traditional flavors. The subtle floral notes complement the warm spices perfectly, creating a unique twist on this holiday classic.