YIELD: Makes
6 to 8 servings
INGREDIENTS
1 -
frozen, unbaked 9" deep dish pie shell
For
Honey Cream:
3 T -
cream cheese, room temperature
2 T –
Royal jelly in honey
1 tsp. -
vanilla
pinch of
salt
For
Pumpkin Layer:
1 (15
oz.) can - pumpkin puree
3 - eggs
3/4 cup
- brown sugar
1 T -
cornstarch
2 tsp. -
pumpkin pie spice
1/2 tsp.
- salt
1/8 tsp.
- ground black pepper
1 cup -
half & half
For
Whipped Cream:
1 pint -
fresh whipping cream
3 T –
Royal Jelly in honey
DIRECTIONS
Preheat
oven to 425°F.
Pre-bake
the pie shell for 10 minutes, let cool.
Whisk
together all the Honey Cream ingredients, 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°F then reduce the heat to 350°F, 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.
TIP
If you don't have pumpkin pie
spice, substitute 1 tsp. cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground
cloves.
