HONEY MAID Pumpkin Pie

HONEY MAID Pumpkin Pie

Prep time15 min
Total time1hr 15min
ServingsMakes 20 servings or 2 pies, 10 servings (91 g) each.
  • 2½ cups Honey Maid Crumbs
  • ½ cup butter, melted
  • 3 eggs, beaten, divided
  • 1 can (796 mL) pumpkin
  • 1½ cups half-and-half
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1½ tsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • 2 cups thawed frozen whipped topping
  • Heat oven to 400°F.
  • Mix crumbs and butter; press half onto bottom and up side of each of 2 (9-inch) pie plates. Brush lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients except whipped topping until well blended.
  • Pour pumpkin filling evenly into crusts. Bake 15 min. Reduce oven temperature to 350°F.
  • Bake 40 to 45 min. or until toothpick inserted in centres comes out clean. Cool completely. Top each slice with 1 Tbsp. whipped topping just before serving.
Recipe Tips
  • How to Make 1 Pie
    Recipe can easily be cut in half to make 1 pie. Prepare as directed, using 1 can (540 mL) pumpkin and cutting remaining ingredients in half. Makes 10 servings, 1 piece (91 g) each.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 10g 
   Saturated 6g 
Cholesterol 45mg 
Sodium 130mg 
Carbohydrate 25g 
   Dietary fiber 2g 
   Sugars 16g 
Protein 3g 
Vitamin A70 %DV
Vitamin C4 %DV
Calcium4 %DV
Iron6 %DV
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