Ginger-Honey Pumpkin Pie Recipe at Epicurious.com

Ginger-Honey Pumpkin Pie Recipe at Epicurious.com

Ginger-Honey Pumpkin Pie

* 1Butter Pie Crust Dough disk


* 1 15-ounce can pure pumpkin
* 1/2 cup (packed) golden brown sugar
* 1/3 cup honey
* 3 large eggs
* 1 1/4 cups whipping cream
* 1 tablespoon finely grated peeled fresh ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Honey-sweetened whipped cream

Preparation

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Pie-100401

Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

* 2/3 cup (packed) golden brown sugar
* 1/2 cup sugar
* 2 tablespoons all purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 1 1/2 cups canned solid pack pumpkin
* 2 tablespoons mild-flavored (light) molasses
* 3 large eggs
* 1 cup whipping cream
* 1 purchased frozen 9-inch pie crust

Preparation

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.