I had fun reading another story for the kiddies. Click here for my bedtime story.
Don’t you just love a recipe that has not one, but two terms of endearment in the title? Well, Honey Punkin, I sure do! Today’s recipe just begs to be served to folks you love for that reason alone. “Honey Punkin, you want some more pie?”
You know, Pumpkin isn’t one of those things that we ever ate growing up and I don’t think I’m alone in this. In my family, we ate sweet potato pie and all sorts of yummy dishes made with sweet potato in place of pumpkin. I think this is mostly due to the same reason my grandmother always found baked apples to be such a treat – they didn’t have any apple trees so apples were given to them as gifts to use in their recipes and such. Well, I reckon my family didn’t have a pumpkin patch.
Funny thing is, Mama and I just discovered how much we love pumpkin a few years back and we’ve been making up for lost time ever since.
Today I’m going to bring you a recipe I adapted from a Libby’s recipe. I didn’t realize Libby’s was owned by Nestle and now that I know that, it makes it even better for me (y’all know I like to preach on how family friendly Nestle is). I simplified the recipe a wee bit and added honey in place of corn syrup – thanks to a dear member of the Southern Plate Family, Cheryl Bone, who I got to meet recently while doing a book signing in Memphis. She gave me the biggest jar of honey I’ve ever seen so I wanted to put it to use right off! I love the richness of flavor honey lends to this pie and think you will too.
This is a great pie to share kids as well. Speaking of kids, I sure do love mine and have been missing them something awful when I go on the road. My book tour is a short term thing, and my mother in law is coming to stay with us for most of it so that at least, while I am gone during the week, they have a grandmother with them, the next best thing to a mother (sometimes even better!).
Coming home has been so exciting for all of us, though. The kids hug me and greet me with pictures and stories and just chat away until they run out of steam and fall asleep, then I head to my computer to try to get caught up on the work I didn’t have time to do while traveling. Next week I’m headed to Dallas, Houston, Austin, and Oklahoma City. I’d love to meet you if you live in any of those areas. Click here for more details.
You’ll need: Canned pumpkin, evaporated milk, eggs, honey, cream cheese, pumpkin pie spice, and an unbaked pie shell.
If you don’t have a store bought pie shell or would rather make your own, you can use my mix in the pan pie crust recipe here.
Place your cream cheese and honey in a mxing bowl.
By the way, this makes a great recipe to double because it only calls for half a brick of cream cheese (4 ounces) so with one brick and a little extra of the other ingredients, you can bake a pie for your family and a pie for another family.
What a nice gesture that would be, too!
Mix those up until well blended.
then put that in a bowl because we’re gonna use that same bowl to mix up our pie filling.
In the same mixing bowl you used to mix the cream cheese in, (and don’t bother cleaning it, it’ll be fine with a little cream cheese stuff left over) place pumpkin, eggs, honey, and sugar.
Pour in your evaporated milk.
I love the taste of evaporated milk! it is great in your coffee or drank straight from the can.
Not that I would ever do such a thing! Oh goodness no. Not me. ~grins~
Mix that up until smooth and well blended.
Pour into unbaked pie shell.
Place cream cheese in dollops (or gobs) on top of the pie.
Use a butter knife to swirl the cream cheese in just a bit.
Bake at 325 for 50-60 minutes, or until a knife inserted in the center comes out clean.
The tongue is the dipstick to the soul!
Submitted by Ann Lokey. Click here to submit your quote. New ones always welcome!