Honey Pumpkin Pie

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READY IN:
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 34
    cup honey
  • 12
    cup light cream
  • 1
    teaspoon cinnamon
  • 12
    teaspoon clove
  • 12
    teaspoon ginger
  • 12
    teaspoon nutmeg
  • 12
    teaspoon salt
  • 2
    tablespoons sour cream (Note: the sour cream and milk are used to produce a decorative lattice pattern. This can be omitted.)
  • 1 12
    teaspoons milk
  • pie crust
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DIRECTIONS

  • Line 9-inch pie plate with pastry disk.
  • Flute the edge. With fork, prick shell all over.
  • Place in freezer for 30 minutes.
  • Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains.
  • Bake empty shell on the lowest rack in 400 F oven for 10 minutes.
  • Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly.
  • Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell.
  • Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening.
  • Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling.
  • Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep.
  • Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
  • Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean.
  • Let cool on rack.
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