There’s something about fall that calls for baking — warm ovens, cozy sweaters, and the unmistakable scent of pumpkin spice drifting through the farmhouse kitchen. This Pumpkin Honey Pie is my lighter take on a classic — naturally sweetened with raw honey from our hives here at Mayberry Farms, but with half the amount of honey for a more balanced, true-pumpkin flavor.
If you’ve ever found traditional pumpkin pies a little too sweet, this version lets the earthy pumpkin and fragrant spices shine while keeping all the creamy, comforting texture you love.
🥧 Why You’ll Love This Pumpkin Honey Pie
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Naturally sweetened with raw honey, not refined sugar
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Less sweet — but full of flavor and warmth
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Perfectly smooth, custard-like texture
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Simple ingredients — farm fresh and easy to find
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The perfect make-ahead dessert for fall gatherings and Thanksgiving
🍯 Ingredient Spotlight: Raw Honey
Raw honey brings a richness you can’t get from white sugar — floral notes, hints of caramel, and all the beneficial enzymes that come straight from the hive. At Mayberry Farms, our honey changes slightly with the seasons, which makes every pie just a little bit unique.
By cutting the honey amount in half, the pumpkin and spice flavors really shine through, creating a more balanced, less-sweet dessert that’s still deeply satisfying.
🧂 Ingredients (for one 9-inch pie)
| Ingredient | Amount |
|---|---|
| Pumpkin purée | 2 cups |
| Raw honey | ⅜ cup (half of the original ¾ cup) |
| Vanilla extract | 1 teaspoon |
| Sea salt | ½ teaspoon |
| Pumpkin pie spice | 3 teaspoons |
| Heavy cream | ¾ cup |
| Eggs | 2, lightly beaten |
| Unbaked pie crust | 1 (9-inch, homemade or store-bought) |
Tip: If your raw honey has crystallized, gently warm it in a hot-water bath before using.
👩🍳 Directions
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Preheat oven to 375°F (190°C).
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In a large bowl, whisk together pumpkin purée, honey, vanilla, salt, and pumpkin pie spice until smooth.
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Stir in heavy cream, then add beaten eggs and mix gently until just combined.
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Pour the filling into your unbaked pie crust.
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Cover crust edges with foil or a pie shield to prevent over-browning.
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Bake for 25 minutes, then remove the foil and bake for an additional 20–30 minutes, or until the center is just set.
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Allow the pie to cool completely before slicing.
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Serve with a dollop of whipped cream and a drizzle of honey (optional).
🧡 Tips for the Perfect Pumpkin Pie
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Don’t overbake — the center should still have a gentle jiggle when you remove it from the oven.
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Cool completely before slicing to help the filling set.
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Store leftovers in the fridge for up to 4 days.
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Make it dairy-free by swapping in full-fat coconut milk for the heavy cream.
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For a gluten-free crust, use an almond-flour crust or your favorite GF pastry recipe.
🍂 Serving Suggestions
Pair a slice with a steaming cup of coffee, chai tea, or warm apple cider. It’s especially delicious after a day of crisp fall air — whether you’ve been at the pumpkin patch, in the orchard, or out in the fields.
If you really want to impress your guests, try a drizzle of honey over the top just before serving for a glossy finish and subtle sweetness.
If you make this pie, tag us on Instagram @mayberryfarmswi — I’d love to see your slice! 🍯
And don’t forget to pin this recipe to your “Fall Baking” or “Thanksgiving Desserts” board so you can find it later.
