Honey Pumpkin Cream Cheese Pie

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.

Me and Cheryl Lovin Bone at the Memphis Book Signing

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.

YUM!

Honey Punkin Cream Cheese Pie

Honey Punkin Cream Cheese Pie

Ingredients

  • 1 unbaked deep dish pie shell (can double my mix in pan pie crust recipe to make your own)
  • 1/2 pkg. (4 oz.) cream cheese, softened
  • 1/2 cup honey, divided
  • 1/2 teaspoon vanilla
  • 1 cup canned pumpkin
  • 1/2 cup Evaporated Milk
  • 2 large eggs
  • 1/4 cup sugar
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Beat cream cheese and 1/4 cup honey in a mixing bowl until smooth and creamy. Scoop into another bowl and set aside. In same mixing bowl, place pumpkin, milk, eggs, remaining honey, sugar, and pumpkin pie spice. Mix until well blended. Pour into unbaked pie shell.
  2. Drop cream cheese mixture by dollops over pumpkin mixture. Swirl lightly with a butter knife. Bake at 325 for 50-60 minutes or until a knife inserted in the center comes out clean.
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Comments

  1. says

    What a wonderful story, Christy. Thanks so much for reading these great book to us! Even us ‘kids at heart’ enjoy hearing them! Thanks also for another great pumpkin recipe. My brother doesn’t think I could EVER have too many of them. LOL You know the pumpkin spice pudding mix I gave you and your Mama? I finally got around to making pudding cookies with a box (15 boxes left) and they turned out great! Have a safe and great trip to Texas and tell your other brother Bill that his Southern branch of SP says, “Howdy!” Love, ya bunches and bunches, Christy!!

    • elaineraye says

      Oh the pecans sound like a great idea although here in SE Ohio the pecans are quite expensive. Less than a cup in a bag, six ounces I think, are three dollars. I recently read a recipe that included three cups of chopped pecans and I about fell off my chair thinking what that would cost.

  2. elaineraye says

    That really looks good and I am thinking I could just make it in a shallow baking dish and skip the crust. That is something I started doing when my sons were little. I would work and struggle with a pie shell and then I noticed they were scooping out the pie filling and leaving the crust. I started just baking it for them like a custard. Now I do it for myself , partly as a shortcut and partly to spare myself the calories of a pie shell. I have to laugh that you have discovered pumpkin as a substitute for sweet potato. I have the exact opposite report. I just discovered sweet potato pie during the very recent pumpkin shortage which thankfully seems to have abated. I do love your mix in pan pie crust recipe as it turns out better for me than my standard rolling attempts.

  3. Molly Wells says

    Hi Christy. I hope the tour is going great and will soon be over as I know you miss your munchkins and hubby

    Hi Christy. I’ll make this for Thanksgiving dinner. It looks yummy! I gave one of my dearest friends a copy of Southern Plate today, and our meal consisted of everything taken from the book! Needless to say, it was well received! Was wondering if SB made the best seller list?

    • says

      Hi Nancy! That’s a great question! As cream cheese thaws, it tends to end up ‘crumbly’. However, that’s if you were to freeze a package of it and then thaw it. The cream cheese in Christy’s recipe is mixed with honey and then swirled into the pumpkin mixture, so maybe a change in texture would not be as obvious, if at all. To play it safe, you might want to go ahead and freeze a pie and see how it turns out. It would be worth the effort and would certainly put your mind at ease as well as your holiday meal prep! Just making the filling and freezing it would answer your question. Do you live in NC? I could bring my own spoon! ;o)

  4. Sonya in FL says

    Yum! I never had pumpkin pie growing up either! It was more likely to be sweet potatoes. I don’t think I ate it until I had it at my in-laws. I love it! It seems more healthy than other pies since it has so much fiber and isn’t quite as sweet.

  5. Traci says

    Can’t wait to make this for MY own Brady Bug, whose two favorite things are Pumpkin and Honey!..
    And can I say… It’s good to be Queen…and *easy* with your recipes to make my family so deliciously happy! Haha!!! Thank you, thank you!!!

  6. Lori says

    This looks so good but I have a question….my mom is having knee replacement surgery next month the week before Thanksgiving so guess who’s doing dinner??? Well do you think this is a pie that I could do ahead of time and freeze? Thanks for all the help and great recipes.

  7. Annarose says

    Christy, I haven’t had time to visit your blog lately (but I’m still cooking your recipes, of course). For Thanksgiving I was going to make pumpkin cream pie like I do every year- I even bought all the ingredients already- but now I’m going to save those ingredients for later and make this pumpkin pie instead! It looks fantastic!

  8. Annarose says

    The pie turned out nicely :) I was thrilled that the cream cheese swirl actually DID taste like honey. Also I used the mix in the pan pie crust and our friends didn’t even realize it wasn’t a regular pie crust. Next time I’m going to try adding the honey cream cheese swirl to my favorite pumpkin pie recipe.

  9. Jessica says

    My all time favorite pumpkin pie recipe has cream cheese blended into the filling. It is so creamy and good. My husband doesn’t even normally like pumpkin pie, but he eats that one!

    I’ll have to try this one with the honey!

  10. RuthAnn says

    I just scanned the posts – so I may have missed this – you list vanilla in the ingredients – but it is not included in the directions. Am I overlooking it? Does it go into the cream cheese mixture of the pumpkin mixture?

  11. Diane says

    Made two of these for Thanksgiving dinner tomorrow and decided hubby and I had better have a piece tonight since I was trying a new recipe. All I can say is there may not be any left for dinner tomorrow. This is absolutely the best pumpkin pie either of us has ever had! Thanks Christy for another awesome recipe, and I hope you have a safe and Happy Thanksgiving!

  12. Terri go Dawgs says

    Fall is trying to make a debut here in Georgia with cooler mornings this week and I’m sooo excited. I have a church luncheon this Sunday and yes, I’m gonna make 2 of these so we can have one at home too. Thanks, “Honey”

  13. Amy S says

    Christy, you have done it again! This is a wonderful pie! I made it with a regular pie shell in place of deep dish and it filled to the top…with me eating a spoon or two of cream cheese filling, haha! I was probably a little short on honey, but I bought myself 2.5 lbs. of some great local honey, because I want to make the second pie and I know I will be making this for the holidays!! Thank you for another great recipe!

  14. says

    Just wanted to let you know I made your pie! I used a graham cracker crust instead and subbed in 1/4 cup of the honey with 1/4 cup apricot jam because I ran out, but it delicious all the way! Rather than do a swirl, I blended the cream cheese mixture with the pumpkin mixture, because the pumpkin mixture was too liquidy and I was afraid it would not firm up after baking. Thank you for posting this recipe and inspiring me! You have helped me create my favorite pumpkin pie now!

    (my version of your pie: http://lambentdream.blogspot.com/2013/03/cooking-with-love-steamed-flounder-and.html)

  15. Nicole Busch says

    Just started making this and found that the cream cheese is staying in hard lumps instead of swirling nicely into the pie with a knife. I didn’t see the post about the vanilla until after all was made so it is in the pie mix instead. Has anyone else had this issue or has a suggestion on what I could do?

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