Pumpkin pie, with a sweet, crunchy twist
This July 2, 2010 photo shows pumpkin bee sting pie. It's not Thanksgiving without pumpkin pie and this pie with its crunchy topping will be a memorable one. (AP Photo/Larry Crowe)
Simply put - it isn't Thanksgiving without pumpkin pie.
But that doesn't mean you can't vary from the side-of-the-can recipe. This version is inspired by bee sting cake from Germany (called bienenstich), which has a crunchy honey and almond topping. Pumpkin bee sting pie starts with a honey-sweetened filling. It's baked until the filling is set, then topped with a honey-almond-coconut mixture, then popped back into the oven and baked until the topping is crispy and golden. The result is a crunchy, creamy, spiced dessert worthy of a second slice.
Pumpkin BeeSting Pie
Start to finish: 1 hour 30 minutes (15 minutes active)
15-ounce can pumpkin purée
1/2 cup heavy cream
1/2 cup honey
1 teaspoon ground ginger
1/2 teaspoon cinnamon
Pinch ground cloves
Pinch ground nutmeg
1 unbaked 9-inch pie shell
For the topping:
1/2 cup sliced almonds
1 cup flaked unsweetened coconut
2 tablespoons butter
Heat the oven to 350 F.
In a medium bowl, use an electric mixer to beat together the pumpkin purée, 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.