The Mike's Hot Honey Pumpkin Pie
The holiday pie with a quarter cup of Mike's Hot Honey stirred into the custard, which reads as warmth rather than heat and makes the cinnamon and ginger land harder. Pull it while the center still wobbles. Candied pecans optional, more honey not.
Ingredients
- 1 homemade or store bought pie crust
- 2 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 1/4 cup milk
- Roasted or candied pecans for decoration (optional)
- 1/4 cup Mike's Hot Honey, plus more for serving
Featuring
Directions
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Preheat the oven to 375°F and par-bake the pie crust for 10 minutes.
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Beat the eggs, then whisk in the sugar, brown sugar, cinnamon, salt, ginger, and cloves.
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Mix in the pumpkin puree, heavy cream, milk, and Mike's Hot Honey until smooth.
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Pour the filling into the warm crust and bake for 50-60 minutes, covering the edges with foil after 25 minutes. The center should still have a slight wobble when done.
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Cool for 2-3 hours before slicing. Top with pecans, if using, and a drizzle of Mike's Hot Honey.
