New recipes

Honey Pumpkin Pie

Honey Pumpkin Pie

Preheat oven to 425 degrees. In a medium bowl, beat eggs. Brush 1 teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425 degrees. Reduce heat to 350 degrees, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream*.

TIP: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut, and serve.


Caramelized Honey Pumpkin Pie by Claire Saffitz

The US baker and self-confessed 'dessert person' Claire Saffitz shares her fall recipe for a caramelized honey pumpkin pie to remember.

Reprinted from Dessert Person. Copyright © 2020 by Claire Saffitz. Photographs copyright © 2020 by Alex Lau. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House

Season & Occasion

Serves for

Total time

Ingredients

This Caramelized Honey Pumpkin Pie recipe is from Dessert Person by Claire Saffitz.

This seasonal recipe is ideal for the fall and comes with a difficulty rating of 3 (Moderate).

The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).

Special Equipment Required


Pumpkin-Date Pie – From 1916

  • 1 pint pumpkin pulp
  • ½ cup sugar
  • ½ cup chopped dates
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 cup cream or rich milk
  • ½ tsp salt
  • 2 eggs
  • ½ tsp ginger
  • ¼ tsp nutmeg
  1. Blend all the ingredients to a cream. Beat up the yolks and whites of eggs separately and fold in the whites the last thing.
  2. Pour into crusts and bake.
  3. Serve cold with a layer of whipped cream on top flavored with a little vanilla and dotted, if liked, with a few crystallized cherries.

Note: These pies can be made in the form of patties.


By Claire Saffitz

There are thousands—maybe tens of thousands—of pumpkin pie recipes out there, and almost all of them contain a filling that follows this basic formula: pumpkin + eggs + sugar + dairy + warm spices. So why come up with yet another? Because so often the proportions are off between all these components. Sometimes it’s an overwhelming amount of warm spice, other times too few eggs so the pie isn’t custardy. Most often, there’s too much sugar. I wanted a filling that set firmly into a custard and used strong flavors to balance out the vegetal quality of the pumpkin so I came up with browned butter for richness and caramelized honey (just honey that’s cooked to intensify the flavor) for sweetness. I love this pie and would gladly eat it on any occasion, not just Thanksgiving.

Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

Ingredients:
Flaky All-Butter Pie Dough (recipe follows), parbaked in a 9-inch pie plate and cooled

5 tablespoons unsalted butter (2.5 oz / 71g)
1⁄3 cup honey (4oz/113g)
1 3⁄4 cup heavy cream (6 oz / 170g), at room temperature
4 large eggs (7 oz / 200g), at room temperature
1⁄4 cup packed dark brown sugar (1.8 oz / 50g)
1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby’s
2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1⁄4 teaspoon ground cloves
Softly whipped cream, for serving

Preheat the oven: Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.

Brown the butter: In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.

Caramelize the honey: Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful—the mixture may sputter) until it’s smooth. Set the warm honey mixture aside.

Make the pumpkin filling: In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.

Fill the crust and bake: Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! 4 ) Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.

Cool the pie gently: Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.

Serve: Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.

Flaky All-Butter Pie Dough

Special Equipment:
Pie weights or 4 cups dried beans or rice (for parbaking)

Ingredients:
1 stick plus 2 tablespoons unsalted butter (5 oz / 142g), chilled
1 1⁄2 cups all-purpose flour (7 oz / 200g), plus more for rolling out
1 tablespoon sugar (0.46 oz / 13g)
3⁄4 teaspoon Diamond Crystal kosher salt

Prepare the ice water and slice some of the butter: Fill a 1-cup liquid measure with ice water and refrigerate it while you assemble the pie dough. Cut a 5 tablespoon block of the butter (2.5 oz / 71g) crosswise into 1⁄8-inch- thick slices (so you have lots of thin butter squares) and refrigerate.

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt to combine.

Work the butter into the dry ingredients: Cut the remaining 5 tablespoons butter (2.5 oz / 71g) into 1⁄2-inch cubes and toss in the flour mixture to coat. [1] Quickly and firmly use your fingertips to smash the butter pieces into the flour, flattening them and working into smaller bits until the largest pieces are no bigger than a pea. [2,3] Remove the butter slices from
the refrigerator, add them to the flour mixture, toss to coat, then flatten between your thumbs and fingertips into thin sheets, letting them break apart if that’s what they want to do. Once you’ve worked in all the butter, you should have a very coarse, slightly yellowed mixture filled with some larger pieces of butter and some very small bits.

Bring the dough together: [4] Slowly drizzle 5 tablespoons of the ice water (avoiding any ice) into the mixture, tossing constantly with a fork to incorporate. [5] Switch to your hands and toss the mixture several times until shaggy pieces of dough form, then knead the mixture inside the bowl a few times to bring it together (the dough will look very clumpy and dry, with loose bits). Line the work surface with a sheet of plastic wrap, then transfer any large clumps of dough to the plastic. [6] Tossing again with a fork, drizzle more ice water 1 teaspoon at a time into the bowl with the remaining flour mixture until only a few dry spots remain, then knead with your hands to bring it together into a dough. Transfer the last bits of dough to the plastic wrap.

Wrap and chill the dough: [7] Pat the dough into a 3⁄4-inch-thick square or rectangle. [8,9] Wrap tightly in the plastic, pressing out any air, and press down on the dough with the heel of your hand to flatten it further and force it into the corners of the plastic. Refrigerate for 2 hours. The pie dough is technically ready to use at this point, but proceed through the next step, which will make it extra flaky.

Roll out and fold the dough: Let the dough sit on the counter for 5 minutes to soften slightly. Unwrap it and place on a lightly floured surface. Use a rolling pin to beat the dough all across the surface to make it more pliable. [10] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a rectangle that’s about three times longer than it is wide and between 1⁄4 and 1⁄2 inch thick. [11,12] Fold the dough in thirds like a letter (this makes more butter layers, which create a flaky texture), then wrap tightly in plastic. Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. It’s now ready to use. If the recipe calls for a lined pie plate, a parbaked crust, or a fully baked crust, follow the directions below.

If baking, preheat the oven and prepare a baking sheet:
Arrange an oven rack in the center position and preheat the oven to 425°F. Line a rimmed baking sheet with foil and set aside.

Line a 9-inch pie plate: Let the pie dough sit at room temperature for about 5 minutes to soften slightly, then beat it across the surface again with a rolling pin to make it more pliable. [13] Dust the top and underside of the dough with more flour, then roll it out, dusting with more flour as needed, into a 13-inch round that’s about 1⁄8 inch thick. Roll the pastry onto the rolling pin.
[14,15] Unroll the round onto a 9-inch pie plate, preferably glass, letting the pastry slump gently down the sides into the bottom. Firmly press the pastry into the bottom and up the sides of the plate, ensuring contact everywhere and taking care not to stretch it.
[16] Use scissors to trim around the edge of the pastry, leaving a 1⁄2-inch overhang (discard the scraps).
[17] Tuck the overhang underneath itself all the way around so you have a lip of double-thick pastry resting just around the rim of the pie plate.
[18] Press down firmly around the rim to seal, then crimp the crust all the way around, using the thumb of one hand and the thumb and forefinger of the other, flouring your fingers if needed to prevent sticking. Instead of a crimp, you can also use the tines of a fork to create hash marks around the rim.

Bake the weighted crust: Freeze the lined pie plate until the dough is very firm, about 10 minutes, then prick the bottom of the pastry in several places with a fork to prevent the crust from puffing up. Line the inside of the pie plate with two pieces of foil, arranged perpendicularly, so the overhang of the foil completely covers the edge of the crust. Fill the pie plate with pie weights, dried beans, or rice and place on the prepared baking sheet. Bake in the center of the oven until the edge of the crust is set and starting to turn golden when you peek under the foil, 25 to
30 minutes. Remove the plate from the oven and carefully lift the foil and pie weights out of the crust. Reduce the oven temperature to 350°F.

To par- or fully bake the crust: Return the pan to the oven and bake until the crust is golden brown all over, another 20 to 25 minutes for a parbaked crust, or until deep golden brown all over, 10 to 15 minutes longer, for a fully baked crust. 6 Set the crust aside to cool.


Honey Pumpkin Pie

Honey provides a very delicate flavor to traditional pumpkin pie. The generous filling cuts into attractive slices. Serve with salted caramel almonds for some crunch, and frozen whipped topping or whipped cream, if desired.

Directions

Heat oven to 400°F. In medium bowl, mix flour and ¼ teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the vanilla almond milk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.

Sprinkle a little flour over a 12” square of waxed paper. Place ball of dough in center pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thin to 12” circle. Remove top piece of waxed paper and turn crust upside down over 9” deep dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.

To make the filling, beat the rest of the ingredients with electric mixer on low speed in a large bowl until well-mixed. Pour into crust. Bake 50 to 55 minutes or until knife inserted 1” from edge comes out clean. Cover edges of crust with strips of foil to keep from overbrowning if necessary. Cool completely, about 2 hours. Store in refrigerator.


Reviews and Comments:

Love it! Easy and healthy. I used pumpkin fresh from my garden. I did not puree the pumpkin which gave the pie a rustic texture that went well with the honey. I don't like overly sweet desserts--this was just a touch of sweetness with great spiciness. Note: The pie shell needs to be cooked before putting in the filling--that wasn't very clear from the directions.

Delicious and easy to make. Used Fresh Pumpkin and a frozen deep dish pie crust. Baked on lowest rack in oven and crust cooked fine. After reducing temperature my pie required 45 minutes for the filling to be firm.

Recipe was so good! I don't like store bought pumpkin pie but this recipe was so good! I use regular large pumpkins from the grocery store.

This recipe is very good, the honey makes the spices pop. My husband and I were very happy with it.


Perfect Pumpkin Pie

Pumpkin Pie is the quintessential Thanksgiving dessert.

For years, I used the pumpkin pie recipe on the back of the Libby’s can to make my pumpkin pie. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department.

Enter sweetened condensed milk! Does anyone else eat it with a spoon straight out of the can? Beyond good.

This Perfect Pumpkin Pie is super simple to make. It’s literally dump everything in a bowl and stir. It starts with canned pumpkin, sweetened condensed milk, eggs, vanilla, and spices. The sweetened condensed milk makes is perfectly creamy and silky smooth.

Don’t underestimate the power of the pie crust. Homemade pie crust does make a huge difference and people will gravitate to the flaky, buttery crusts every single time. This All Butter Flaky Pie Crust is foolproof. I break down all of the steps to make perfect pie crust every single time.

One thing that deters people from making pie is the crust! The crust is the first thing to brown so I found that pie shields are a must. I taught a pie making class last week and all of the ladies there asked for my recommendations. So here you go! Click here for one of my favorite pie shields.

Another must to make the Perfect Pumpkin Pie is to make handcrafted whipped cream. It’s beyond easy and takes only 2 ingredients. Make sure that your heavy whipping cream is cold as it will whip into soft peaks much easier. A touch of powdered sugar just makes it that much better!


The Mike's Hot Honey Pumpkin Pie

  • Prep Time
    1 hour
  • Difficulty
    Easy
  • Servings
    6-8
  • 1 homemade or store bought pie crust, par-baked in a pie pan for 10 minutes
  • 2 eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • ¼ cup milk
  • Roasted or candied pecans for decoration (optional)
  • ¼ cup Mike’s Hot Honey, plus more for serving

Preheat the oven to 375 degrees.

In a large mixing bowl, beat eggs. Whisk in sugar and ground cloves.

Mix in the pumpkin puree, heavy cream, milk, and Mike’s Hot Honey until combined.

Pour the filling into the warm pre-baked crust, ¾ of the way full. Bake for 50-60 minutes checking around 50 minutes to see if the pie is set. After 25 minutes, cover the edges with aluminum foil so the crust doesn’t get too browned.

After the filling is set (a little jiggle in the center is okay as it will set completely as it cools), place on a wire rack to cool. Cool for 2-3 hours. Decorate with the pecans, and serve with whipped cream and more Mike’s Hot Honey.


Products You'll Love

About me

Sarah Bolla is a recipe developer, photographer, and stylist with a passion for food. After graduating with a degree in Culinary Arts from The Culinary Institute of America in New York, Sarah started the blog Lemon Fire Brigade where she photographs and writes about seasonal dishes and desserts. She currently lives in San Diego, California.


Honey Pumpkin Pie

Does the world need yet another pumpkin pie recipe? I don’t know, considering there’s already quite a few on this site (see here). I do know I needed another one, or should say wanted. The classic pie is one I come back to year after year. As time goes by, and I work through the web of dependence on refined sugars, creating a pie that I could feel better about eating more than once a year on Thanksgiving became a priority. That’s what inspired this Honey Pumpkin Pie recipe.

This isn’t to say I’m completely free of refined sugars. I just think everything is about balance. Sometimes granulated sugar is the way to go, and in moderation, I really do think there’s no harm. Our wires seem to be all crossed with what, and how, we eat these days. I’m not one to preach and say which way is right. We are the keepers of our own needs, and so, it is up to each of us individuals to decide the correct path based on our own dietary needs and philosophies about how we fit into the world beyond our kitchens.

For those looking for a more healthful alternative, this pie uses honey as the sweetener, hence the name. Honey felt like a natural pairing, and my hunch proved right from the first bite of this Honey Pumpkin Pie. Where sugar might mask pumpkin’s earthiness, honey plays it up, accentuates it. If you want to keep the whole pie refined sugar free, then use this pie crust recipe, too.

Always one to push myself, and feed curiosities in the kitchen, I also worked on a vegan pumpkin pie recipe last week. That one uses maple syrup as the sweetener, and well, there was a lot more tweaking going on, since there are no eggs or dairy in that recipe, too.

It’s going to be an active week or two here, in my hopes to share some new favorite recipes before Thanksgiving. Sorry in advance for the (almost) daily emails you’ll be getting, with news of each new recipe. Be patient with me, as I think you’ll be excited with the results from a whirlwind of recipe development.


Watch the video: Friday Night Funkin - Perfect Combo - Pumpkin Pie Mod HARD (December 2021).