Caramelized honey pumpkin pie from Dessert Person: Recipes and Guidance for Baking with Confidence (page 93) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • olivia_35w3k2 on February 01, 2026

    So delicious! I under-filled it because the crust got wonky, and over baked it a smidge. Delightful nonetheless! Will be making next year for sure.

  • nicole_lmgml1 on January 20, 2026

    She explicitly says not to use chestnut honey, but I did anyway, and it was amazing. First bite I wasn’t even sure I liked it, and thought that chestnut honey had ruined it. But by the third bite I was obsessed.

  • khopkins1012 on December 04, 2024

    The honey is subtle and most noticeable as an endnote. I had enough extra filling to fill two, two-ounce ramekins. I would repeat.

  • orangesandlemons on May 17, 2022

    The filling of the pie is my all-time favorite pumpkin pie recipe. I found that it made twice as much filling as needed. The first batch, I made Saffitz's crust. The second batch, I used an Alison Roman crust and me and my roommates preferred that.

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