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Perfect Recipe: Sea Salt and Honey Pumpkin Pie Budino

Posted by Sarah Bolla on

Tis the season for all the pumpkin recipes and this is one you have to try! We asked Sarah, our friend, Perfect Bar lover, photographer and recipe developer to make something seasonal and delicious with our classic Pumpkin Pie flavor… and boy did she deliver!

Sea Salt and Honey Pumpkin Pie Budino

What You’ll Need To Make Sea Salt and Honey Pumpkin Pie Budino’s

Six 6-ounce glass ramekins, jars, or bowls

High-speed blender

Instant read thermometer

Mesh sieve + cheesecloth


  • 3 Pumpkin Pie Perfect Bars, (2 whole bars + 1 bar chopped into small squares, for topping)
  • 2 cups canned full-fat coconut milk
  • 1 vanilla bean scraped, or ½ tsp vanilla extract
  • ½ cup + 1 tbsp honey
  • ¼ cup water
  • ½ tsp sea salt
  • 1 egg
  • 1 egg yolk
  • 2 tbsp potato starch
  • 1 ½ tbsp coconut oil
  • 2 tsp dark rum
  • 1 cup chopped pecans, for filling ramekins and topping

Sea Salt and Honey Caramel + Toppings:

  • ¼ cup honey + 2 tbsp water
  • ¼ tsp sea salt
  • 2 tbsp canned coconut cream
  • Lightly sweetened coconut whipped cream
  • Flaky sea salt, such as Maldon, for serving
  • Directions


Make the Budino

Combine 2 whole perfect bars, coconut milk, and scraped vanilla bean (or vanilla extract) in a high-speed blender. Blend on high until a thick and creamy milk forms. Set aside. In a large, heavy-bottomed pot over medium-high heat, add the honey, water, and sea salt. Bring to a boil and cook for 6 to 7 minutes until mixture registers 240F on an instant read thermometer and turns a dark amber color. Immediately whisk in the blended milk. (The mixture will lightly seize). Bring to a boil, and then lower the heat to medium-low.

Meanwhile, mix to combine the egg, egg yolk, and potato starch in a medium bowl. Gradually whisk in 1 cup of the hot pumpkin milk mixture to temper the eggs, constantly whisking. Pour the tempered egg mixture into the saucepot, whisking constantly over medium heat until mixture is thick and registers 175°, about 3 minutes. Remove from heat, and whisk in the coconut oil and rum. Pour mixture through a fine mesh sieve lined with cheesecloth into a mixing bowl.

Prepare the Ramekins

Add half of the remaining chopped perfect bar pieces and half of the chopped pecans to the bottoms of the ramekins. Spoon the budino mixture into each jar and fill 2/3 of the way up. Cover; chill until set, about 4 to 5 hours.

Make the Caramel

Add the honey, water, and salt in heavy saucepan over medium-high heat and bring to a boil. Cook until a deep amber color forms and caramel registers 240° on an instant read thermometer. Immediately whisk in the coconut cream until smooth. Remove from heat, let cool slightly, and spoon 1 heaping teaspoon of caramel over each budino. Just before serving, top with whipped coconut cream, remaining chopped perfect bar pieces, pecans, and flaky salt.

*Best served very cold, almost frozen. The budino jars keep well, covered, in the refrigerator, for up to 1 week.