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.
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
- 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.
- 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.
- 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.
- Cool, serve & devour!