Make it Nude | Pumpkin Pecan Honey Pie

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Nude Bee Honey With Pecans And Honey Dipper

What do ultramarathon runners, muay thai kickboxers and healthy living chefs make on their day off? Since Rachel Sklar is all three rolled into one, we never thought she’d come back with a recipe so sinfully delicious, but she did!  

Her recipe celebrates the savoury, spicy notes in our Nude Bee Pumpkin Honey, pairing them with a classic pecan pie filling everyone loves. 

With fall right around the corner this recipe is sure to please; Thanksgiving, Rosh Hashanah, or even just for a sweet date night, this is a pie you’ll be proud to serve.




  • 2 1/2 cups all-purpose flour
  • 8 ounces unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoons ice water


  • 1 cup Nude Bee Pumpkin Honey
  • 1/2 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 eggs
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup pecans

Let's Get Baking!

Also known as a pâte brisée, this crust is a non-rising pie crust perfect for a sweet pie filling, here’s how it works.

Step 1: Place flour, salt and sugar into a mixer or food processor, cube butter and add half the butter into the mixer. Pulse a few times until mixed. Then, add the rest of the butter until it breaks down into tiny little pieces.

Step 2: Add your ice cold water to the mixer, and pulse, When the dough barely holds together, pour it on to a clean dry surface. Then, do what the french call fraisage - push down the dough mixture to crumble the butter and keep things flakey.

Step 3: Get that dough into your buttered baking pan and pop it into the fridge. A cold dough is happy dough.


Prepping your filling:

Step 1: Grab a saucepan, melt butter, at a low heat. The goal here is not to burn the butter. Slowly add your brown sugar and honey. Whisk well! It should bubble a little and smell like magic.

Step 2: Remove from heat and let cool slightly before adding vinegar, eggs, vanilla, and salt.

Step 3: Mix well to ensure ingredients are just right.


Putting it together:

Step 1: Preheat your oven to 350 degrees, remove your pie crust from the fridge.

Step 2: Weigh down your pie crust (try using dry beans over a layer of parchment paper).

Step 3: Bake your pie crust with weights for 20 minutes.

Step 4: Remove your pie, remove your weights, and add your magical fillings.

Step 5: Top filling with honey coated pecans and bake for 40 minutes.


Now let it cool, enjoy and Instagram us a picture of your sweet nude creation!

 Glazed With Pumpkin Honey A Fresh Pecan Pie and a jar of Nude Bee Honey

About Our Author:

Nude Bee Recipe Authors - Rachel Sklar picking veggies in her kitchen

Rachel Sklar is the author of Carrots For Lunch. She’s an ultramarathon runner, a kickboxer with Krudar Muay Thai and one heck of a baker!

To discover more about Rachel, her recipes for better healthier living and her passion for food visit her site or follow her instagram adventures.