Honey Cream Pumpkin Pie


  • 1 frozen 
    unbaked 9" deep dish pie shell
  • 3 Tbsp. 
    cream cheese, room temp.
  • 2 Tbsp. 
    BeeMaid Honey
  • 1 tsp. 
  • 1 can (15oz) 
    pumpkin puree
  • eggs
  • ¾ cup 
    brown sugar
  • 1 Tbsp. 
    corn starch
  • 2 tsp. 
    pumpkin pie spice
  • ½ tsp. 
  • ⅛ tsp. 
    black pepper
  • 1 cup 
    half & half
  • 2 cups 
    fresh whipping cream
  • 3 Tbsp. 
    BeeMaid Honey


Preheat oven to 425°F.
Pre-bake the pie shell for 10 minutes, let cool.
Whisk together the cream cheese, 2 Tbsp BeeMaid honey, vanilla and pinch of salt. 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.