A delightful twist on the classic pumpkin pie, sweetened with a touch of natural sweetness.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the pie inside for even baking.
Allow the pre-made pie crust to thaw at room temperature for about 15 minutes.
Thawing the crust ensures it bakes evenly and doesn't crack.
In a large mixing bowl, combine the eggs, pumpkin, evaporated milk, honey, and pumpkin pie spice using an electric mixer on medium speed for about 1 minute.
Mixing thoroughly ensures a smooth and consistent filling.
Pour the pumpkin mixture into the thawed pie crust, spreading it evenly.
Tap the pie dish gently on the counter to remove air bubbles.
Bake the pie on the center rack of the oven for 35-40 minutes, or until a knife inserted in the center comes out clean.
Check the pie at the 35-minute mark to avoid overbaking.
Let the pie cool completely before slicing into 8 servings.
Cooling allows the filling to set properly for clean slices.
