A holiday classic with a golden twist. Swirls of sweet honey cream run through a spiced pumpkin filling, all finished with a cloud of honey whipped cream. Made with pure ALSHIFA honey, it's the centerpiece your table deserves.
Yield: Makes 6 to 8 servings
Ingredients
For the Honey Cream
- 3 tablespoons cream cheese, room temperature
- 2 tablespoons ALSHIFA Natural Honey
- 1 teaspoon vanilla
- Pinch of salt
For the Pumpkin Layer
- 1 frozen, unbaked 9-inch deep-dish pie shell
- 1 (15 oz) 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 & half
For the Whipped Cream
- 1 pint fresh whipping cream
- 3 tablespoons ALSHIFA Natural Honey
Directions
- Preheat the oven to 425°F. Pre-bake the pie shell for 10 minutes, then let cool.
- Whisk together all the honey cream ingredients and set aside.
- In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, salt, and pepper until smooth. Stir in the half & half until well combined.
- Pour the pumpkin mixture into the pie shell. Spoon the honey cream in dollops around the top and gently swirl it in with the tip of a knife.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake another 40–50 minutes, until a knife comes out clean and the center is set. Let cool.
- Whip the cream to soft peaks, then slowly add the ALSHIFA honey until combined. Serve alongside the pie.
Tip: No pumpkin pie spice? Substitute 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
