Honey Cream Pumpkin Pie
Honey Cream:
Pumpkin Layer:
Whipped Cream:
  1. Preheat oven to 425 degrees.
  2. Pre-bake the pie shell for 10 minutes, let cool.
  3. Whisk together all the honey cream ingredients, set aside.
  4. Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt, and pepper until incorporated.
  5. Next, add the half & half until well combined.
  6. 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.
  7. 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.
  8. Let cool.
  9. 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 (www.nhb.org).