I’m not the biggest fan of pumpkin pie. I know it’s the traditional pie served for Thanksgiving. But I’m not and have never been a huge fan of pumpkin. There’s something about that residual squash-like flavor that throws me off in a dessert. However, I am a huuuuge fan of pumpkin spice flavor. Yes, I’m being ridiculous. But it is what it is. I’ll take pumpkin spice in my coffee, bread, cookies, anything but actual pumpkin pie… until this recipe. Tada! This Pecan Honeycomb Buttermilk Pumpkin Pie (say that five times fast!) is light, luscious and honestly the best pumpkin pie I’ve ever had. The tartness from the buttermilk masks the squash flavor and makes the filling super light. Then there is the honeycomb pecan crunch. Since the pumpkin pie is smooth and creamy, I needed to add something crunchy to contrast that texture. This crispy pecan honeycomb is the perfect foil to the creamy pie.