Pie Recipes
Honey Cream Pumpkin Pie
Yield: 6 to 8 servings
Ingredients
Pie Shell
- 1 (9 inch) frozen, unbaked deep dish pie shell
Honey Cream
- 3 tablespoons cream cheese, room temperature
- 2 tablspoons honey
- 1 teaspoon vanilla extract
- Pinch of salt
Pumpkin Layer
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup Half-and-Half
Whipped Cream
- 1 pint fresh whipping cream
- 3 tablespoons honey
Instructions
- Heat oven to 425 degrees F.
Pie Shell
- Pre-bake the pie shell for 10 minutes, let cool.
Honey Cream
- Whisk together all the Honey Cream ingredients, set aside.
Pumpkin Layer
- Whisk together the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt and pepper until incorporated. Next, add the Half-and-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 F then reduce the heat to 350 degrees F; bake for another 40-50 minutes or until a knife comes out clean and the center is set. Let cool.
Whipped Cream
- Whip the whipping cream until it makes soft peaks and then slowly add in the honey until combined, serve with the pumpkin pie.
Notes
* If you don't have pumpkin pie spice, substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
Attribution
Recipe and photo used with permission from:
National Honey Board