Orange Blossom Honey Cream Pumpkin Pie

This honey cream pumpkin pie layers classic spiced pumpkin custard with swirls of sweetened cream cheese, then finishes with Orange Blossom Honey whipped cream. It is a festive make-ahead dessert for Thanksgiving and fall gatherings.

Makes: 6 to 8 servings
Pie: One 9-inch deep-dish pie

Crust

• 1 frozen, unbaked 9-inch deep-dish pie shell

Honey Cream Swirl

• 3 tablespoons cream cheese, at room temperature
• 2 tablespoons Weeks Honey Farm Orange Blossom Honey
• 1 teaspoon vanilla extract
• Pinch of salt

Pumpkin Filling

• 1 (15-ounce) can pumpkin purée
• 3 large 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

Orange Blossom Honey Whipped Cream

• 1 pint heavy whipping cream, cold
• 3 tablespoons Orange Blossom Honey

How to Make Honey Cream Pumpkin Pie

1. Preheat the oven. Heat the oven to 425°F.
2. Prebake the crust. Bake the frozen pie shell for 10 minutes, then set it aside to cool slightly.
3. Mix the honey cream. Whisk the softened cream cheese, 2 tablespoons honey, vanilla, and pinch of salt until smooth. Set aside.
4. Make the pumpkin filling. In a large bowl, whisk the pumpkin purée, eggs, brown sugar, cornstarch, pumpkin pie spice, salt, and black pepper until incorporated. Add the half-and-half and whisk until smooth.
5. Fill and swirl. Pour the pumpkin mixture into the pie shell. Spoon the honey cream in small dollops across the surface, then gently swirl it into the filling with the tip of a knife. Avoid overmixing so the swirl stays visible.
6. Start hot. Bake at 425°F for 15 minutes.
7. Reduce the heat. Without opening the oven for long, lower the temperature to 350°F. Continue baking for 40 to 50 minutes, until the edges are set and the center has only a slight wobble.
8. Cool completely. Transfer the pie to a rack and let it cool fully so the custard can finish setting.
9. Make the whipped cream. Beat the cold whipping cream to soft peaks. Slowly add 3 tablespoons honey and continue beating just until combined and softly billowy.
10. Serve. Slice the cooled pie and top each serving with Orange Blossom Honey whipped cream.

Make-Ahead and Baking Tips

• If you do not have pumpkin pie spice, use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
• Protect the crust edge with a pie shield or loose foil if it browns too quickly.
• Make the pie one day ahead and refrigerate it after it has cooled.
• Keep the pie and whipped cream refrigerated because both contain dairy and eggs.

Why Orange Blossom Honey Works

Orange Blossom Honey adds bright citrus-floral sweetness that complements pumpkin and warm fall spices without overwhelming the custard.

Shop Florida Raw Orange Blossom Honey

Raw honey should not be given to infants under one year of age.