Pumpkin pie crossed with a classic German cake

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Pumpkin pie crossed with a classic German cake

Pumpkin Bee Sting Pie.
Pumpkin Bee Sting Pie

Start to finish: 1 hour 30 minutes (15 minutes active)
Servings: 8
15-ounce can pumpkin puree
3 eggs
½ cup heavy cream
½ cup honey
1 teaspoon ground ginger
½ teaspoon cinnamon
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
1 unbaked 9-inch pie shell
For the topping:
½ cup sliced almonds
1 cup flaked unsweetened coconut
¼ cup honey
2 tablespoons butter
Heat the oven to 350 F.
In a medium bowl, use an electric mixer to beat together the pumpkin puree, eggs, cream, honey, ginger, cinnamon, cloves, nutmeg and salt.
Pour into the pie shell and bake until almost completely set at the center, 50 to 60 minutes.
Meanwhile, prepare the topping. In a small bowl, combine the almonds and coconut.
In small saucepan over medium, combine the honey and butter. Heat, stirring often, until the butter is melted.
Pour over the almonds and coconut and stir until well coated.
Remove the pie from the oven and sprinkle the almond mixture evenly over the top. Return the pie to the oven and bake for another 10 to 15 minutes, or until the topping is golden brown. Cool before serving.

Pumpkin pie crossed with a classic German cake

SPF
Pumpkin Bee Sting Pie.
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