Pumpkin Bee Sting Pie

By Foodiewife

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.

from the Monterey Herald November 2010

Ingredients

• For the topping:
• 15-oz. can pumpkin puree
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup honey
• 1 tsp. ground ginger
• 1/2 tsp. cinnamon
• Pinch ground cloves
• Pinch ground nutmeg
• Pinch salt
• 1 unbaked 9-inch pie shell
• 1/2 cup sliced almonds
• 1 cup flaked unsweetened coconut
• 1/4 cup honey
• 2 T. butter

Details

Servings 8

Preparation

Step 1

Steps: Heat the oven to 350 degrees. 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.