Pie Recipes

Honey Cream Pumpkin Pie

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

  1. Heat oven to 425 degrees F.

Pie Shell

  1. Pre-bake the pie shell for 10 minutes, let cool.

Honey Cream

  1. Whisk together all the Honey Cream ingredients, set aside.

Pumpkin Layer

  1. 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.
  2. 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.
  3. 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

  1. 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



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