Originally published November 2017
Does the world need yet another pumpkin pie recipe? I don’t know, considering there's already quite a few on this site (see here). I do know I needed another one, or should say wanted. The classic pie is one I come back to year after year. As time goes by, and I work through the web of dependence on refined sugars, creating a pie that I could feel better about eating more than once a year on Thanksgiving became a priority. That’s what inspired this Honey Pumpkin Pie recipe.
This isn’t to say I’m completely free of refined sugars. I just think everything is about balance. Sometimes granulated sugar is the way to go, and in moderation, I really do think there’s no harm. Our wires seem to be all crossed with what, and how, we eat these days. I’m not one to preach and say which way is right. We are the keepers of our own needs, and so, it is up to each of us individuals to decide the correct path based on our own dietary needs and philosophies about how we fit into the world beyond our kitchens.
For those looking for a more healthful alternative, this pie uses honey as the sweetener, hence the name. Honey felt like a natural pairing, and my hunch proved right from the first bite of this Honey Pumpkin Pie. Where sugar might mask pumpkin’s earthiness, honey plays it up, accentuates it. Always one to push myself, and feed curiosities in the kitchen, I also worked on a vegan pumpkin pie recipe last week. That one uses maple syrup as the sweetener, and well, there was a lot more tweaking going on, since there are no eggs or dairy in that recipe, too.
It’s going to be an active week or two here, in my hopes to share some new favorite recipes before Thanksgiving. Sorry in advance for the (almost) daily emails you’ll be getting, with news of each new recipe. Be patient with me, as I think you’ll be excited with the results from a whirlwind of recipe development.
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