Liam's Desserts

Caramelized Honey Pumpkin Pie

Name: Caramelized Honey Pumpkin Pie
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 1x 9" pie
Cuisine: American
Ingredients: 1 pie shell, 9” (homemade, store-bought, whatever you want); 15 oz can pumpkin puree (unsweetened, 425 g); 170 g heavy cream, room temperature (6 oz); 113 g honey (good quality with a dark hue. Don’t use buckwheat or chestnut though, too intense. 4 oz); 5 tbsp unsalted butter (71 g); 4 large eggs, room temperature; 50 g dark brown sugar; 2 tsp ground cinnamon; 1½ tsp ground ginger; 1 tsp vanilla extract; ½ tsp ground allspice; ½ tsp ground nutmeg; ¼ tsp ground cloves; Whipped cream for serving

American

Pie

Pumpkin

1x 9" pie

portionen

20 minutes

aktive zeit

2 hours (baking/cooling)

gesamtzeit

Kochen beginnen

Zutaten

1 pie shell, 9” (homemade, store-bought, whatever you want)

15 oz can pumpkin puree (unsweetened, 425 g)

170 g heavy cream, room temperature (6 oz)

113 g honey (good quality with a dark hue. Don’t use buckwheat or chestnut though, too intense. 4 oz)

5 tbsp unsalted butter (71 g)

4 large eggs, room temperature

50 g dark brown sugar

2 tsp ground cinnamon

1½ tsp ground ginger

1 tsp vanilla extract

½ tsp ground allspice

½ tsp ground nutmeg

¼ tsp ground cloves

Whipped cream for serving

Anweisungen

Preheat the oven to 325 F with a baking sheet on the center rack.

Add the butter to a small saucepan over medium-low heat, stirring and scraping frequently. Continue to cook, browning the butter to your liking. The recommendation is 5-7 minutes, or until the butter is foaming and the milk solids have begun to darken.

Remove the saucepan from the heat and immediately add the honey, stirring to combine. Return the saucepan to medium heat and bring up to a boil. Cook, stirring often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes total. Remove the saucepan from the heat and slowly stream in the heavy cream while stirring until it’s smooth and well combined. (Be careful, as the heavy cream may sputter). Set the mixture aside.

In a large bowl, whisk the 4 eggs until homogenous, then add the brown sugar. Whisk until the mixture is well combined and has lightened a bit in color. Whisk in the pumpkin and spices until smooth. Slowly stream in the warm honey mixture, whisking constantly, until fully combined.

Pour the filling into your crust all the way to the top. Carefully transfer the pie to the baking sheet in the preheated oven and bake until the filling is set, puffed around the edges, and gently wobbles in the center. 45-60 minutes.

To cool the pie slowly, turn off the oven once it’s done baking and prop the door open with a wooden spoon. This is done to reduce cracking on the surface, but there are many other things people do, so make your own choice. It’s purely a cosmetic thing.

Serve the pie cold or at room temperature along with some whipped cream. Store covered in the fridge and consume within 1-2 days, before the crust gets too soggy!

Notizen

A more complex and nuanced variation of an American classic fall dessert. This recipe introduces complexity through caramelizing honey and using brown butter. It’s a little less sweet than what you’d traditionally make, but can be a nice variation if you want something a little more ‘culinary’, whatever that means. This goes really well with fresh whipped cream. I’d recommend trying this at least once!