Honey Pumpkin Pie

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Alright, I’m finally sitting down to write this post.

To give away one of my best-kept baking secrets. (I’m reconsidering it as I’m writing this sentence.)

So I’ve been putting off this post for a while now, because I selfishly wanted to keep the glory and fame to myself. This is how much I love this pie. I live and die by this pumpkin pie recipe, guys. Yes, it’s *that* good! But now I’ll finally play nice and share the recipe with you. Such deliciousness should be shared and spread to as many people as possible. It is the season for giving thanks and being selfless, so let me try to embrace that.

May this recipe bring you the joy it’s brought to me! No more cloyingly sweet pumpkin pies that reek of corn syrup. No more one-note pumpkin pies that leave you wanting something more. This pie puts a smile in my belly every fall. Enjoy!

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I don’t have much to say about this recipe. Follow it as it’s written and you should be golden. The one change that I made: adding one extra egg to the pie mixture. I like the firmer texture of the resulting pie. This pie is so good you can even omit the pecans, which I usually do since I don’t have the patience for them. 🙂

Honey Pecan Pumpkin Pie | Adapted from Bon Apetit, November 1997

Ingredients

For pecans
6 tablespoons sugar
3 tablespoons honey
3 tablespoons unsalted butter
Pinch of salt
1 cup pecan halves (about 4 ounces)

1 Pastry/Pie dough disk, recipe of your choice

For filling
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
1/3 cup honey
1 cup whipping cream
4 large eggs, +1 egg to use as an egg wash

For topping
1 cup chilled whipping cream
2 tablespoons honey

Directions

Make pecans:
Place large piece of foil on work surface. Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer. Add pecans. Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes. Scrape onto foil. Working quickly, separate nuts with spoon. Cool completely. Place in airtight container. (Can be made 3 days ahead. Store at room temperature.)

Make pie:
Position rack in lowest third of oven and preheat to 350°F. Roll out dough disk on floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim.

Stir sugar and next 5 ingredients in large bowl. Whisk in pumpkin and honey, then cream and 4 eggs. Beat 1 egg in small bowl to blend. Brush inside of crust with some of beaten egg. Pour filling into crust.

Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour. Cool on rack. (Can be made 8 hours ahead. Store at room temperature.)

Make topping:
Using electric mixer, beat cream and honey in medium bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream atop pie. Garnish with candied nuts. Serve, passing extra nuts separately.

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6 Responses

  1. can i come over for taste tests

  2. wow so yummy!
    check out my food blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael

  3. I can haz?

  4. Mm… looks scrumptious.

  5. AC–I’ve been telling everyone about this. Have you seen a burst in web traffic the past couple of days?

    (:

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