This Honey Cream Pumpkin Pie is a home-baked delight, sweetened with delicious, creamed honey. It will fill your kitchen with the delightful spicy and earthy smell of pumpkin baking.

Prep Time 20 Minutes

Cook Time 75 Minutes

Total Time: 1 Hour 35 Minutes

8 Servings

Ingredients:

1 frozen unbaked 9-inch-deep dish pie shell

Honey Cream:

• 3 Tbsp cream cheese, room temperature
• 2 Tbsp Pumpkin Spice Creamed Honey or Chocolate Creamed honey
• 1 tsp vanilla
• 1 Pinch of salt

Pumpkin Layer:

• 15 oz can pumpkin puree
• 3 eggs
• ¾ cup brown sugar
• 1 Tbsp cornstarch
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1/8 tsp ground black pepper
• 1 cup half & half

Whipped Cream:

• 1-pint fresh whipping cream
• 3 Tbsp Pumpkin Spice Creamed Honey or Chocolate Creamed honey

Preheat the oven to 425 degrees. Pre-bake the pie shell for 10 minutes, and let cool.

Whisk together all the honey cream ingredients, and 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.