For a richer flavor, consider using brown butter instead of vegetable oil to roast the pumpkin. If you don't have fresh pumpkin, you can substitute with high-quality canned pumpkin purée. Just be sure it's 100% pumpkin and not pumpkin pie filling. Adjust the amount of spices to your liking. A pinch of nutmeg or cloves can add extra warmth. For an extra smooth filling, strain the pumpkin purée through a fine-mesh sieve before mixing with the other ingredients. To prevent the crust from browning too quickly, cover the edges with foil during the last 20 minutes of baking.
Hannah Schultz
Jan 21, 2025The honey adds a lovely sweetness to the pie.
Gerson Toy
Jan 14, 2025This recipe is amazing! The fresh pumpkin really makes a difference.
Mae Prosacco
Oct 3, 2024This is my new go-to pumpkin pie recipe!
Danny Kling
Jul 27, 2024My crust was a bit soggy, so I'll blind-bake it next time.
Lillie Wilkinson
Jul 10, 2023Easy to follow and delicious!
Braulio Ruecker
Apr 15, 2023I used maple syrup instead of honey and it turned out great!
Marianna Welch
Apr 14, 2023I added a little nutmeg and it was perfect!
Zaria Marquardt
Nov 29, 2022The spices are perfectly balanced.