I recently made a Pumpkin Bee Sting Pie, with a topping of honey, almond slices and coconut influenced by the German Bienenstich, or Bee Sting Cake. For the crust, I used Rose’s Cream Cheese Pie Crust recipe, my absolute favorite pastry recipe. It is no-fail, even when made with half whole wheat flour. For the pumpkin filling, I followed Rose’s method of cooking the pumpkin with the spices and sweet ingredient (in this recipe, honey), and then pureed it in the food processor for a silken texture, a technique I learned from her pumpkin pie recipe.
If you wish to see the recipe, it is on my blog, Cooking in Mexico. http://cookinginmexico.com/2010/12/18/pumpkin-bee-sting-pie/
Happy holidays, everyone! Have fun baking!