Pumpkin Pie with Honey and Caramel Whip Cream Topping

Pumpkin Pie with Honey and Caramel Whip Cream Topping is the kind of dessert that says, “celebration in every bite.” This recipe combines the warmth of pumpkin and autumn spices with the sweet elegance of honey-infused whipped cream and a hint of caramel. Whether you’re planning it for a holiday table, a cozy gathering, or just baking because you love the aroma of pumpkin pie in the oven, this dessert delivers comfort and flavor in equal measure. Below, you’ll find everything you need—from ingredients to FAQs—to make this pie unforgettable.

Why You’ll Love This Recipe

• The filling is smooth and creamy, with pumpkin paired with condensed milk and fragrant spices (cinnamon, nutmeg, ginger).
• The crust is made with whole wheat pastry flour for a nuttier, more wholesome flavor, yet it remains tender thanks to the olive oil and milk.
• The topping takes it over the top: lightly whipped cream sweetened with honey, plus a drizzle of caramel, offering a contrast of textures and tastes—cool cream, soft pie, luscious caramel.
• Optional sugar allows you to adjust sweetness depending on your preference.

Ingredients

Here’s what you’ll need:

For the Filling

• 2 eggs
• 1 (15‑oz) can pumpkin puree
• 1 (14‑oz) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ cup unrefined sugar (optional, for extra sweetness)

For the Crust

• 2 cups whole wheat pastry flour
• ½ cup olive oil
• ½ cup low‑fat milk
• 2 teaspoons salt

For the Honey‑Caramel Whip Cream Topping

• ⅓ cup heavy cream
• 1‑2 tablespoons honey
• Caramel sauce (for drizzling)

Step‑by‑Step: How to Make Pumpkin Pie with Honey And Caramel Whip Cream Topping

1. Preheat your oven to 425 °F (≈ 218 °C).
2. Make the crust: In a mixing bowl, combine the whole wheat pastry flour, olive oil, low‑fat milk, and salt. Stir until just combined. Press or pat the crust mixture into a 9‑inch round pie plate, forming an even shell. Set aside.
3. Prepare the filling: In another bowl, whisk together the eggs, pumpkin puree, condensed milk, spices (cinnamon, nutmeg, ginger). If using, add the ¼ cup unrefined sugar. Mix until smooth and uniform.
4. Pour the filling into the prepared crust.
5. Bake: Start at 425 °F for 15 minutes. Then reduce oven temperature to 350 °F (≈ 175 °C) and bake for an additional 35‑40 minutes, or until a cake tester or toothpick inserted near the center comes out clean (or almost clean—you want no gooey wet batter).
6. Let the pie cool completely before adding the topping. Cooling helps the filling set and prevents the topping from melting away.
7. Topping: In a bowl, combine the heavy cream and honey. Use a hand‑mixer (or stand mixer) and whip until firm peaks form. Transfer whipped cream to a piping bag (optional) and decorate the edges of the pie. Drizzle caramel sauce over the top (or edges) for that extra sweetness and presentation.

Helpful Tips

• Prevent cracks: Let the pie cool gradually. After baking, you can turn off the oven, crack the door, and allow the pie to cool inside before removing. Sudden temperature changes often cause cracks.
• Check center doneness: Even when the edges look done, the center may still jiggle slightly—that’s okay. It continues to set as it cools.
• Use good quality pumpkin puree: This makes a big difference. A canned all‑pumpkin product (no sugar added, no “pumpkin pie filling”) works best.
• Honey in whipped cream: Add it after initial soft peaks have formed. This helps with more even incorporation without deflating the cream too much.
• Caramel sauce: Use a homemade caramel or a high‑quality store‑bought version. Just make sure it’s warm or room temperature so it drizzles nicely.

Substitutions and Variations

• Swap whole wheat pastry flour for all‑purpose flour or a gluten‑free blend if needed.
• Replace olive oil with melted butter or coconut oil for a richer crust.
• Use full‑fat milk instead of low‑fat for more richness.
• Try adding a pinch of cloves or allspice to the filling for a deeper spice profile.
• For the topping, you could flavor whipped cream with a dash of vanilla extract, orange zest, or even a sprinkle of cinnamon.
• If you prefer a less sweet dessert, omit the extra unrefined sugar in the filling and use less honey in the whipped cream.

Storage Instructions

• Once baked and completely cooled, store pie covered in the refrigerator. It will keep for about 3 to 4 days.
• Whipped cream topping is best added just before serving. If you make it beforehand, keep it chilled and re‑whip slightly if needed.
• Leftover slices can be wrapped tightly or placed in an airtight container.

Nutritional Information

Serving Suggestions

• Serve chilled or slightly warm. If warm, allow whipped cream to be added just before serving so it doesn’t melt.
• Garnish with a sprinkle of cinnamon or nutmeg across the top.
• For extra flair, add chopped nuts (like pecans or walnuts) around the edges.
• A side of vanilla ice cream or a scoop of spiced rum ice cream complements well.

Frequently Asked Questions About Pumpkin Pie with Honey And Caramel Whip Cream Topping

Can I make this pie ahead of time?
Absolutely! The pie component (crust + filling) can be baked a day ahead. Let it cool, cover, and refrigerate. Add the whipped cream topping just before serving to keep it fresh and fluffy.

Why did my whipped cream become watery or deflate?
A few reasons: whipping too far past soft or firm peaks can break down the structure; adding honey or any liquid too early can prevent peaks from forming; using warm cream will also make it harder to whip properly. Make sure all equipment and cream are well chilled.

Can I use a different crust instead of whole wheat pastry flour?
Yes. All‑purpose flour works, as does a buttery crust or even a gluten‑free crust if you have dietary restrictions. Just adjust for texture (buttery crusts tend to be crisper; whole wheat gives more nutty flavor).

What kind of honey works best?
Medium to dark honeys (wildflower, buckwheat, tupelo, etc.) provide more richness. If the flavor is extremely strong, it may overpower the spices, so taste and adjust.

How do I prevent the crust from becoming soggy?
Pressing the crust firmly into the pie plate helps, as does baking it slightly before adding filling (par‑baking). Also, ensure the filling is not overly liquid; cool filling slightly if needed.

Conclusion

Thank you so much for trying out this Pumpkin Pie with Honey & Caramel Whip Cream Topping! I hope it warms your home with its rich spices, silky pumpkin filling, and sweet whipped cream drizzled with caramel. Baking this pie was such a joy for me—there’s something comforting about the aroma of pumpkin and spices drifting through the kitchen. I believe this recipe is both easy enough for a weekday treat and special enough for holidays. Enjoy every slice, share with loved ones, and keep baking with love. Happy baking!

Join us on Pinterest for new mouthwatering recipes every day!

Pumpkin Pie with Honey And Caramel Whip Cream Topping

---

• Author: lisa
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

A wholesome, easy-to-make Pumpkin Pie topped with honey-sweetened whipped cream and caramel sauce. Perfect for fall gatherings or simple cozy nights in.

---

Ingredients

Scale 1x2x3x

For the Filling

2 eggs

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

¼ cup unrefined sugar (optional)

For the Crust

2 cups whole wheat pastry flour

½ cup olive oil

½ cup low-fat milk

2 tsp salt

For the Whipped Topping

⅓ cup heavy cream

1–2 tbsp honey

Caramel sauce for drizzling

---

Instructions

• Preheat your oven to 425 °F (≈ 218 °C).
• Make the crust: In a mixing bowl, combine the whole wheat pastry flour, olive oil, low‑fat milk, and salt. Stir until just combined. Press or pat the crust mixture into a 9‑inch round pie plate, forming an even shell. Set aside.
• Prepare the filling: In another bowl, whisk together the eggs, pumpkin puree, condensed milk, spices (cinnamon, nutmeg, ginger). If using, add the ¼ cup unrefined sugar. Mix until smooth and uniform.
• Pour the filling into the prepared crust.
• Bake: Start at 425 °F for 15 minutes. Then reduce oven temperature to 350 °F (≈ 175 °C) and bake for an additional 35‑40 minutes, or until a cake tester or toothpick inserted near the center comes out clean (or almost clean—you want no gooey wet batter).
• Let the pie cool completely before adding the topping. Cooling helps the filling set and prevents the topping from melting away.
• Topping: In a bowl, combine the heavy cream and honey. Use a hand‑mixer (or stand mixer) and whip until firm peaks form. Transfer whipped cream to a piping bag (optional) and decorate the edges of the pie. Drizzle caramel sauce over the top (or edges) for that extra sweetness and presentation.

Notes

Use high-quality pumpkin puree.

Add sugar to taste, or omit for a less sweet pie.

Chill pie completely before topping.

Best topped just before serving.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 22 g
• Carbohydrates: 40 g
• Protein: 6 g