Pumpkin Pie with Honey

Start by preparing the homemade pumpkin puree. Cut the pumpkin in half, remove the seeds and fibers, and place it cut-side down on a roasting pan with water. Bake at 180°C (350°F) for about 1 hour or until tender, then scoop out the pulp and blend until smooth.

Prepare the crust by mixing flour and sugar, then incorporating butter until crumbs form. Add egg, cold water, and oil, blending until the dough is homogeneous. Wrap in plastic and refrigerate for at least 30 minutes.

Roll out the chilled dough and fit it into a 10-inch (26cm) tart pan, then freeze for 10 minutes. Preheat the oven to 230°C (450°F).

Meanwhile, prepare the pumpkin filling by blending sour cream, honey, and ground spices until well combined. Add the homemade pumpkin puree, blending until creamy. Gradually add eggs one at a time until fully incorporated. Pour the filling into the prepared crust.

Bake the pie at 230°C (450°F) for 10 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 40-50 minutes, or until the filling is set. Allow the pie to cool on a wire rack before serving.

Hope you will try and enjoy this pumpkin pie. If you do, make sure to share the photos with me on Instagram.

For more fall treats check our collection of 50 Must-Try Fall Desserts.