Honey Pumpkin Pie

Yield: 8 servings

Our Honey adds a glorious complexity to this essential Autumnal dessert. Novice bakers will appreciate how easy it is to make. Serve at room temperature and garnish with honey-sweetened whipped cream.

Meadowfoam Honey Pumpkin Pie

Ingredients 

  • Pastry Dough for 9 inch deep dish pie pan.
  • 1 15-ounce can pure pumpkin
  • 1/2 cup light brown sugar, packed
  • 1/3 cup Honey
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 1 tablespoon finely grated peeled fresh ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Heavy cream for whipping

Instructions

  1. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhanging dough and decoratively crimp edges decoratively. Refrigerate 1 hour.
  2. Par-bake the crust: Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, about 5 more minutes. Transfer to cooling rack.
  3. To make the filling: Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs, 1 at a time. Whisk in 1 1/4 cups heavy cream, ginger, cinnamon, nutmeg and salt. Pour mixture into cooled crust. Bake pie until set, about 60 minutes. If the crust begins to brown, protect it with a foil collar.
  4. Cool, serve & devour!