Caramelized Honey Pumpkin Pie
Ingredients
For Flaky Pie Dough
- 10 tbsp unsalted butter chilled
- 1 1/2 cups all purpose flour
- 1 tbsp sugar
- 3/4 tsp kosher salt
- 1 cup ice water (you won't need the whole thing!)
- 4 cups dried beans or rice for parbaking
For Caramelized Honey Pumpkin Pie Filling
- 5 tbsp unsalted butter
- 1/3 cup honey
- 3/4 cup heavy cream room temperature
- 4 eggs large, room temperature
- 1/4 cup dark brown sugar packed
- 15 oz pumpkin puree 1 can
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
For Flaky Pie Dough
- Prepare ice water and refrigerate. Cut half of butter (5 tbsp) into 1/8 in thick butter slices and refrigerate.
- In a large bowl, whisk together flour, sugar, and salt.
- Cut the remaining half of butter (5 tbsp) into cubes and add to dry ingredients, tossing to coat. Quickly use your fingertips to smash butter pieces into smaller bits (pea sized).
- Add remaining butter slices from the fridge, tossing to coat and flatting into thin sheets. It will become a coarse mixture with a blend of small and larger butter bits.
- Slowly drizzle 5 tbsp of the ice water into the mixture, tossing with a fork to incorporate.
- Switch to your hands until dough becomes shaggy. Knead and add any additional water 1 tsp at a time until only a few dry spots remain. I needed a total of 7 tbsp for mine.
- Form the dough into a 3/4 in square or rectangle, wrap in plastic wrap, and refrigerate for 2 hours.
- Let the dough sit out for a few minutes to soften slightly. Roll out to a long rectangle and fold into thirds (more butter layers = flaky).
- Refrigerate dough for 30 minutes & up to 3 days.
To Par-bake Pie Crust
- Preheat oven to 425℉. Line a baking sheet with foil and set aside.
- Let your pie dough sit for 5 minutes to soften slightly, then roll out to a 13 inch round that is 1/8 in thick.
- Roll dough onto your 9 in pie plate, pressing into the bottom and up the sides. Trim around the edges of the dough, leaving a 1/2 in overhang.
- Tuck the overhang underneath itself to create a double-thick layer of crust rimming around the plate.
- Press around the rim to seal, then crimp all the way around with your fingers or a fork.
- Freeze the pie plate for 10 minutes, then prick along the bottom of the pastry with a fork several times to prevent puffing.
- Line the pie plate with foil entirely, then pour in 4 cups of dried beans, rice, or pie weights.
- Bake in the center of the oven for 25 to 30 minutes, until the edge of the crust is set and starting to turn golden.
- Remove from the oven and carefully lift foil and pie weights out of the crust. Reduce oven temperature to 350℉
- Return the pan to the oven and bake until the crust is golden brown all over, 20 to 25 minutes. Set crust aside to cool.
For Caramelized Honey Pumpkin Pie
- Preheat oven to 350℉. Place par-baked crust on foil lined baking sheet and set aside.
- In a small saucepan, cook the butter over medium-low heat to brown. Stir constantly with a rubber spatula until butter is foaming and solids turn a dark brown (5-7 minutes).
- Remove saucepan from heat and add honey, stirring to combine. Cook on medium for about 2 minutes, until honey has darkened and has a nutty smell. Remove from heat and stream in heavy cream, stirring constantly until fully mixed. Set aside.
- In a large bowl, whisk eggs to break up whites and yolks, then add brown sugar and whisk vigorously until mixture has lightened a shade or two. Whisk in pumpkin, cinnamon, ginger, vanilla, salt, allspice, cloves, and nutmeg until smooth. Slowly stream in warm honey mixture and whisk until combined.
- Fill crust all the way to the top and bake on center rack for 45-60 minutes, until edges of filling is set and puffed, and center has a gentle wobble.
- Turn off oven and prop open with a wooden spoon. Let pie cool completely in the oven to prevent any cracks.
- To serve, slice pie and serve with whipped cream. Enjoy!