It’s officially fall on the Eastern Shore, and around here that means one thing: it’s pumpkin season. Cookies, muffins, donuts, lattes, and the one that anchors every Thanksgiving table, a proper honey pumpkin pie. We think it’s never too early to start baking with pumpkin, so let’s get into it.
This is our take on a bourbon honey pumpkin pie. It started as a recipe Kara adapted with her friend Joyce Wallace from Maida Heatter’s Pies and Tarts, then got two upgrades that make it ours: a splash of bourbon for warmth and a little smoky depth, and dark Buckwheat Honey for an earthy, molasses-like backbone you just don’t get from white sugar.
What Makes This Pumpkin Pie Different
Pumpkin pie can be a little finicky. Too liquidy and it won’t set up; too dry and it turns tough and spongy. The fix is mostly patience: take your time with each step and let the filling come together gradually. One tip from experience, skip blending solid extras straight into the puree. Kara once had a pie with coconut mixed in and the texture was strange. Keep the filling smooth and save the fun stuff for the topping.
You can bake this as one whole pie or as individual tarts. Tarts bake faster and make sweet little treats to hand out to friends. A whole pie is harder to ration, but we won’t judge if you go back for a second slice.
Why Bake With Honey?
Honey adds something white sugar simply can’t. It brings floral and caramel notes of its own, encourages a deeper golden color as the pie bakes, and because honey is a humectant, it helps the filling stay tender. If you want the full breakdown on swapping honey for sugar, our guide to baking with honey covers every adjustment worth knowing.
For this pie, we reach for a dark, bold honey. Buckwheat Honey is our first pick: it’s the boldest, darkest varietal we carry, with a malty, almost molasses-like flavor that stands up beautifully to warm spices and pumpkin. If you’d rather try something else, any dark honey works. Avocado Honey brings a similar smooth, molasses-like depth. Curious which other varietals lean dark and bold? Browse our complete guide to types of honey to find your match.
How to Make Bourbon Honey Pumpkin Pie
Here’s the short version of the process. The full recipe card with exact measurements and timing is below.
Step 1: Prepare your oven
Adjust a rack one-third up from the bottom of the oven and preheat to 450 degrees F.
Step 2: Chill your crust
Keep your prepared, unbaked crust in the freezer. It needs at least 20 to 30 minutes to chill, and you’ll want it cold right up until you fill it.
Step 3: Scald the cream
Place the cream in a small saucepan over moderate heat, uncovered. Let it stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edge.
Step 4: Make the filling
In a large bowl, lightly beat the eggs. Add the vanilla, brown sugar, honey, bourbon, salt, and spices, then stir in the pumpkin and mix well. Gradually stir in the warm cream until smooth.
Step 5: Bake
Pour the filling into the frozen crust. Bake at 450 degrees F for 10 minutes, then reduce the temperature to 350 degrees F and bake 30 to 40 minutes longer (40 to 50 minutes total), until a sharp knife inserted into the center comes out clean. Cool on a rack before slicing.
Make It Your Own
We took this recipe and switched it up to make it ours, and we hope you’ll do the same. A few ideas to get you started:
- Swirl in a little cream cheese for a cheesecake-style pie.
- Top with candied pecans for crunch.
- Add a small handful of dark chocolate or butterscotch chips.
- Drizzle slices with our honey caramel sauce right before serving.
Looking for more ways to bake with pumpkin and honey this season? Try our gluten-free honey pumpkin roll or a dairy-free pumpkin soufflé. And if you’re in full fall-baking mode, our honey desserts roundup has more than a dozen recipes worth bookmarking.
The honey makes the difference here, so start with a jar you love from our Eastern Shore Honey collection.
Made this pie? Snap a photo and share it with us using #beeinspired on Instagram. We love seeing what comes out of your kitchen.
FAQs About Bourbon Honey Pumpkin Pie
Can I make pumpkin pie with honey instead of sugar?
Yes. This recipe uses a combination of honey and a little brown sugar, with honey carrying much of the sweetness and flavor. Honey is a humectant, so it helps keep the filling tender, and a dark varietal like Buckwheat Honey adds a malty, molasses-like depth that pairs naturally with pumpkin and warm spices.
What is the best honey for pumpkin pie?
A dark, bold honey works best because it stands up to the spices. Buckwheat Honey is our top pick for its near-molasses character. Avocado Honey is a great alternative with a similar smooth, dark flavor. Lighter honeys will work too, but their flavor gets lost against the pumpkin and spice.
Can I make this as tarts instead of a whole pie?
Absolutely. Pour the filling into individual tart shells instead of one deep-dish crust. Tarts bake faster than a full pie, so start checking them earlier and pull them when a knife inserted into the center comes out clean.
How do I know when pumpkin pie is done?
Insert a small sharp knife into the center of the pie. When it comes out clean, the pie is set. The center may still have a slight jiggle, which is normal; it will continue to firm up as the pie cools on a rack.
Why did my pumpkin pie turn out runny or spongy?
Texture comes down to balance and patience. A too-liquid filling won’t set, while overbaking can make it tough and spongy. Follow the two-temperature bake, scald the cream first, and avoid blending solid extras into the puree, which can throw off the texture.
Can I make bourbon honey pumpkin pie ahead of time?
Yes. Bake the pie a day ahead, cool it completely, then cover and refrigerate. Pumpkin pie holds well chilled and many bakers feel the flavor deepens overnight. Let it come closer to room temperature before serving for the best texture.
