Name: Honey Cream Pumpkin Pie
Yield: 8
Ingredients: 1 frozen unbaked 9-inch deep dish pie shell; 3 Tbsp cream cheese (room temperature); 2 Tbsp honey; 1 tsp vanilla; 1 Pinch of salt; 15 oz can pumpkin puree; 3 eggs; 3/4 cup brown sugar; 1 Tbsp cornstarch; 2 tsp pumpkin pie spice; 1/2 tsp salt; 1/8 tsp ground black pepper; 1 cup half & half; 1 pint fresh whipping cream; 3 Tbsp honey

Honey Cream Pumpkin Pie

Course

Desserts

Servings

Ingredients

1 frozen unbaked 9-inch deep dish pie shell

Honey Cream:

3 Tbsp cream cheese room temperature
2 Tbsp honey
1 tsp vanilla
1 Pinch of salt

Pumpkin Layer:

Whipped Cream:

1 pint fresh whipping cream
3 Tbsp honey

Course

Desserts

Servings

Ingredients

1 frozen unbaked 9-inch deep dish pie shell

Honey Cream:

3 Tbsp cream cheese room temperature
2 Tbsp honey
1 tsp vanilla
1 Pinch of salt

Pumpkin Layer:

Whipped Cream:

1 pint fresh whipping cream
3 Tbsp honey

Instructions

Preheat oven to 425 degrees.
Pre-bake the pie shell for 10 minutes, let cool.
Whisk together all the honey cream ingredients, set aside.
Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt, and pepper until incorporated.
Next, add the half & half until well combined.
Pour the pumpkin mixture into the pie shell, spoon the honey cream in dollops around the pie, and carefully swirl in with the tip of a knife.
Bake the pie for 15 minutes at 425 degrees then reduce the heat to 350 degrees; bake for another 40–50 minutes or until a knife comes out clean and the center is set.
Let cool.
Whip the whipping cream until it makes soft peaks and then slowly add in the honey until combined, serve with the pumpkin pie.

Recipe Notes

TIP: If you don't have pumpkin pie spice, substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

Recipe and photo courtesy of the National Honey Board.

Share this Recipe