Ginger-Honey Pumpkin Pie
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Roll out dough on lightly floured surface to 13-inch round
2
Transfer to 9-inch deep-dish glass pie dish
3
Trim overhang to 1/2 inch
4
Fold overhang under; crimp edges decoratively
5
Refrigerate 1 hour
6
Preheat oven to 375°F
7
Line crust with foil
8
Fill with dried beans
9
Bake until edges begin to brown, about 17 minutes
10
Remove foil and beans
11
Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer
12
Transfer to rack
13
Maintain oven temperature
14
Whisk pumpkin, sugar, and honey in large bowl
15
Whisk in eggs 1 at a time
16
Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt
17
Pour into crust
18
Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes
19
Cool
20
(Can be made 6 hours ahead
21
) Serve at room temperature with whipped cream
22
Roll out dough on lightly floured surface to 13-inch round
23
Transfer to 9-inch deep-dish glass pie dish
24
Trim overhang to 1/2 inch
25
Fold overhang under; crimp edges decoratively
26
Refrigerate 1 hour
27
Preheat oven to 375°F
28
Line crust with foil
29
Fill with dried beans
30
Bake until edges begin to brown, about 17 minutes
31
Remove foil and beans
32
Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer
33
Transfer to rack
34
Maintain oven temperature
35
Whisk pumpkin, sugar, and honey in large bowl
36
Whisk in eggs 1 at a time
37
Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt
38
Pour into crust
39
Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes
40
Cool
41
(Can be made 6 hours ahead
42
) Serve at room temperature with whipped cream