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Hot Honey and Cream Cheese Pumpkin Pie

Hot honey and cream cheese pie! What more could you ask for this holiday season? This recipe is definitely a must try before the year ends!
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 1 Ready Made Pie Crust I recommend anything from Claire Saffitz or just a store bought crust.
  • 6 tbsp Unsalted Butter
  • 1/3 cup Honey
  • 2 Fresno Chilis (Red Jalapeno) halved
  • 1 Habanero
  • 1 8 oz Cream Cheese room temperature
  • 1/2 cup Brown Sugar light or dark
  • 3 whole Eggs room temperature
  • 2 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • 1 15 oz Canned Pumpkin libby's preferred
  • 1 tsp Salt
  • 2 tbsp All Purpose Flour

Instructions
 

  • Par-bake your pie crust and have ready ahead of time.
  • Preheat your oven to 325°F

To Make The Hot Honey Cream Cheese Mixture

  • Begin by adding your 6 tablespoons of butter to a medium pan on the stove on medium high heat. Once your butter is melted reduce the heat to medium and let the butter sputter and foam away until it is nutty in smell and has a golden hue. This can take anywhere from 5-10 minutes based on your heating.
  • Take your brown butter off the heat to stop the cooking process and add your 1/3 cup honey. Stir until combined and then return to the heat. Add your 2 halved fresno peppers and let the honey mixture bubble away for 1-2 minutes. Just after this time add your 1 habanero and take off the heat. Allow the peppers to steep for a couple minutes. You should be tasting this mixture, CAREFULLY, to gauge your degree of heat you want.
    Remove your peppers and add your 8 oz room temperature cream cheese. Whisk together until the cream cheese is free of lumps and you have this luscious consistency. It looks similar to creamed honey. Set aside while you make the pumpkin filling.

To Make the Pie Filling

  • To a large bowl, whisk your eggs until broken. Add your 1/2 cup of brown sugar, 1 tsp pumpkin spice, 2 tsp cinnamon, 2 tsp vanilla, and 1 tsp salt and whisk until combined and there are no lumps.
  • Add your 15 oz pumpkin puree and whisk until combined. In small increments add your cream cheese honey mixture to the pumpkin mixture, to ensure if any residual heat wont scramble your eggs. Leave two tablespoons of honey mixture behind.
  • With the last bit of the honey mixture, add your flour and stir to combine. There should be no lumps of flour to this mixture. Add the remaining bit into the pie mixture and stir until evenly incorporated.
  • Pour your pumpkin mixture into your parbaked pie crust. Cover the crust with aluminum foil to avoid burning. Place pie plate on a baking pan to catch any potential spillage. Place in the oven and bake for 45-60 minutes or until the pumpkin mixture is set with a slight wobble. It's kinda what you are looking for when you bake a cheesecake.
  • After your pie is set, turn your oven off and prop the door open with a wooden spoon to slowly bring the pie to room temperature. This helps reduce the potential of the top cracking. Serve with whipped cream and enjoy!