Honey Cream Pumpkin Pie

 Ingredients:

1 frozen, unbaked 9 inch deep dish pie shell

For Honey Cream:

3 tbsp cream cheese, room temperature

2 tbsp honey

1 tsp vanilla

For Pumpkin Layer:

15 oz can pumpkin puree

3 eggs

3/4 cup brown sugar

1 tbsp 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 heavy whipping cream

3 tbsp honey

Instructions:

Preheat over to 425 degrees

Pre-bake the pie shell for 10 minutes, let cool.

Whisk together the pumpkin puree, eggs, brown sugar, corn starch, pumpkin pie spice, salt, and pepper until well 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 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.