Again, here I am testing another recipe straight from Claire Saffitz's book, Dessert Person. For at least 3 years now I have been in charge of pies for Thanksgiving and each year I try to level it up. The crust recipe is Claire's Flaky All-Butter Crust Recipe I also have a blog post on here.
INGREDIENTS
FLAKY ALL-BUTTER PIE CRUST
makes 1 pie crust
- 1 stick + 2 tbs.Unsalted Butter
- 1 ½ cups All-Purpose Flour
- 1 tbs. Granulated Sugar
- ¾ tsp. Salt
- 1 cup Cold Water*
- Pie Weights or Rice, for parbaking
* you will not be using ALL the water, just as needed
PIE FILLING
- 5 tbs. Unsalted Butter
- ⅓ cup Honey
- ¾ cup Heavy Cream, at room temperature
- 4 Large Eggs
- ¼ cup Dark Brown Sugar, packed
- 1 can Pumpkin Puree
- 2 tsp. Ground Cinnamon
- 1 ½ tsp. Ground Ginger
- 1 tsp. Vanilla Extract
- 1 tsp. Salt
- ½ tsp. Ground Allspice
- ½ tsp. Ground Nutmeg
- ¼ tsp. Ground Cloves
- Heavy Cream, softly whipped for serving
INSTRUCTIONS
Preheat your oven to 325 degrees F. Place your parbaked pie crust (Crust Recipe here) on a foil-lined baking sheet and set aside.
In a small saucepan, heat the butter over medium heat. Constantly stir and scrape. Butter will sputter but heat until sputtering subsides, butter foams, and solid bits turn dark brown. This could take 5-7 minutes.
Remove the saucepan from the heat, and add honey immediately. Return the saucepan to medium heat and stir constantly. Bring the mixture to a boil. Swirling the saucepan often, the mixture should be darkened slightly and have a savory, nutty smell, for about 2 minutes.
Remove from the heat and slowly add in heavy cream, stirring until smooth. Set aside.
In a large bowl, whisk eggs, then add brown sugar. Whisk until the mixture has lightened in color about a shade or two, for about a minute.
Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves.
Slowly add in the honey mixture, until combined.
Add filling to your parbaked crust all the way to the top (depending on the height of your crust you may have some leftovers).
Transfer to the center rack of your oven and bake for 45 to 60 minutes, until the filling is puffed around its edges and the center wobbles gently.
Let cool in the oven. Turn the oven off and prop the door open with a wooden spoon. This allows the pie to cool gradually and avoid cracking.
Slice into small pieces and top with softly whipped cream.
Enjoy!
Before getting started you are going to want a parbaked crust ready to go! If you need the full recipe for the crust I use, check it out here. If you're using a store-bought crust then go ahead and get into the filling aspect of this recipe!
Preheat your oven to 325 degrees F. Place your parbaked pie crust (Crust Recipe here) on a foil-lined baking sheet and set aside.
In a small saucepan, heat the butter over medium heat. Constantly stir and scrape. Butter will sputter but heat until sputtering subsides, butter foams, and solid bits turn dark brown. This could take 5-7 minutes.
Remove the saucepan from the heat, and add honey immediately. Return the saucepan to medium heat and stir constantly. Bring the mixture to a boil. Swirling the saucepan often, the mixture should be darkened slightly and have a savory, nutty smell, for about 2 minutes.
Remove from the heat and slowly add in heavy cream, stirring until smooth. Set aside.
In a large bowl, whisk eggs, then add brown sugar. Whisk until the mixture has lightened in color about a shade or two, for about a minute.
Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves.
Slowly add in the honey mixture, until combined.
Add filling to your parbaked crust all the way to the top (depending on the height of your crust you may have some leftovers).
Transfer to the center rack of your oven and bake for 45 to 60 minutes, until the filling is puffed around its edges and the center wobbles gently.
Let cool in the oven. Turn the oven off and prop the door open with a wooden spoon. This allows the pie to cool gradually and avoid cracking.
Slice into small pieces and top with softly whipped cream and a dash of nutmeg.
For the softly whipped cream, you want to combine heavy cream and a dash of vanilla extract and beat with an electric mixer until it just forms "soft peaks".
The little bit of extra work was so worth it! I thought this pie was perfectly balanced and delicious.
If you would like to share this post anywhere, go ahead and use either of these photos! I appreciate your support!
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