Welcome to the world of fall flavors with this Rustic Honey-Spiced Pumpkin Pie! This recipe marries the natural sweetness of honey with the warm spices that define the season, creating a pie that’s sure to be the star of any autumn gathering.
Pie crust is the vessel that holds our delicious filling. Whether you make your own or use store-bought, make sure it’s a 9-inch crust for the perfect fit. Pumpkin puree is the star of the show, providing that unmistakable autumn flavor. Honey steps in as a natural sweetener, adding a floral note that complements the spices. Our eggs bind everything together, ensuring the filling sets beautifully. Heavy cream adds richness and a silky texture. The warm trio of cinnamon, ginger, and cloves, along with a hint of nutmeg, infuses the pie with quintessential fall spices. Lastly, a touch of salt enhances all the flavors.
This pie is delightful on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate it further. A sprinkle of cinnamon on top adds a nice touch for presentation.
Start by preheating your oven to 375°F (190°C). This ensures it’s ready to bake your pie to perfection. Roll out your pie crust and gently fit it into your 9-inch pie pan, crimping the edges for that classic pie look. In a large mixing bowl, whisk together the pumpkin puree and honey until the mixture is smooth and well combined.
Next, add the eggs, one at a time, beating well after each addition to maintain a uniform texture. Pour in the heavy cream and add the cinnamon, ginger, cloves, nutmeg, and salt. Stir everything together until your filling is fully combined.
Pour your prepared filling into the pie crust, spreading it evenly. Place it in your preheated oven and bake for 50-55 minutes. You’ll know it’s done when the center is set and a knife inserted comes out clean. Allow the pie to cool on a wire rack, then chill in the refrigerator for at least 2 hours before serving.
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