Caramelized Honey Pumpkin Pie
Happy pumpkin spice season! If you’re like me, you shamelessly indulge in all things pumpkin as soon as there’s a breeze and the leaves start to fall 🍂
I love me a classic pumpkin pie but as I flipped through the pages of Claire Saffitz’s book, Dessert Person, I landed on her Caramelized Honey Pumpkin Pie recipe… I had to try it out for myself!
The key to this recipe is the caramelized honey for added sweetness.
To start, you’ll need the following ingredients:
Flaky Butter Pie Dough
If you’re short on time, I always recommend Pillsbury’s pre-made Pie Crust
5 TBSP of Unsalted Butter
1/3 Cup of Honey
3/4 Cup of Heavy Cream (room temperature)
4 large eggs (room temperature)
1/4 Cup of Brown Sugar
15 Oz. of Libby’s Pumpkin Puree
3 TSP of Ground Cinnamon
Set some aside for serving
2 TSP of Ground Ginger
3/4 TSP of Ground Nutmeg
1/4 of Ground Cloves
1/2 TSP of All Spice
1 TSP of Salt
1 1/2 TSP of Vanilla Extract
Whip Cream for serving!
Note, I’ve made some of my own tweaks to the recipe as I’m a huge fan of spice in pumpkin pie.
STEP BY STEP:
Preheat oven 325 degrees
In a small saucepan, melt the butter on low to medium heat until it turns dark brown
TIP: Constantly stir the butter scraping down the sides to avoid the butter from burning
TIP: Butter is browned once it smells sweet and roasted (approx. 5-7 minutes cooking)
Remove the saucepan from heat and mix in honey
Return the saucepan to heat and stir until fully combined
TIP: Mixture will darken in color and smell more nutty and savory (approx. 2 minutes cooking)
Remove the saucepan from heat and stir in the heavy cream
TIP: You will not return the saucepan to heat but let the mix cool down
Set aside the honey mixture and begin pumpkin filling
In a large bowl, whisk eggs, then add brown sugar. Mixture should turn light brown
Mix in pumpkin puree, then add your dry ingredients: cinnamon, ginger, salt, all spice, nutmeg, ground cloves, and ground nutmeg
Once completely mixed, add in vanilla extract
TIP: By this point, your mixture should smell like a perfect fall evening aka classic pumpkin pie!
Finally, whisk in honey mixture until it is completely blended
Pour into pie crust and bake at 325 degrees for 45-60 minutes
TIP: Once the pie is completely baked, turn off the oven and let the pie cool off inside with the door open. As Claire Saffitz brilliantly shares, “Doing so will allow it to cool gradually, which will prevent cracking on the surface.”
