I’ve eaten cream cheese cake.  I’ve eaten pumpkin pie.  I’ve even eaten honey-pecan pie.  But I’ve never had the pleasure, or even thought about for that matter, of combining the lot!

This delicious Cream Cheese-Pumpkin-Honey Pie recipe is prepared by LukaIsntLuka who says… “It’s ridiculously delicious and really simple.” 

This easy pie recipe will make an excellent addition to your upcoming holiday table too.    

Your Ingredients

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1/2 cup honey
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1/2 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 tablespoon pumpkin pie spice
1/4 teaspoon ground ginger, optional
1/2 teaspoon freshly ground nutmeg
2 premade pie crusts
Whipped cream, for topping

Preheat the oven to 350-degrees F.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the honey and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pie spices and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Always Enjoy!