Honey Pumpkin Pie

Warm spices, comforting pumpkin, and a hint of sweetness – what’s not to love about this Honey Pumpkin Pie? With a flaky, homemade crust and a rich, creamy filling, this autumnal treat is sure to become a family favorite.

So, gather ’round and indulge in the cozy flavors of the season!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tsp pure honey
• 1 tsp vanilla extract

Instructions

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.

Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough starts to come together in a ball. Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable.

Divide the dough in half, shape each half into a disk, and wrap each in plastic wrap.

Refrigerate for at least 30 minutes. On a lightly floured surface, roll out one of the chilled dough disks to a thickness of about 1/8 inch.

Transfer the rolled-out dough to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border. In a separate bowl, whisk together the heavy cream, whole milk, pumpkin puree, eggs, granulated sugar, honey, and vanilla extract until well combined.

Pour the pumpkin mixture into the pie crust and smooth the top with a spatula.

Roll out the second dough disk to a thickness of about 1/8 inch. Use this dough to cover the pie and crimp the edges to seal.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie on a baking sheet lined with parchment paper and bake for 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.

Notes

Make sure to chill the butter and keep the ingredients cold, as this will help the dough come together smoothly.

Don’t overwork the dough when mixing it with the butter, as this can lead to a tough crust.

If the dough starts to stick to your surface while rolling it out, lightly dust it with flour to prevent sticking.

To achieve a flaky crust, try not to over-knead the dough, and keep the water cold.

When rolling out the dough, try to keep it even and consistent in thickness to prevent it from burning in the oven.

Don’t overfill the pie crust, as the filling will expand during baking.

If you’re having trouble getting the top crust to stick, try brushing the edges of the bottom crust with a little water to help it adhere.

The pie will be golden brown when it’s done, and the filling should be set.

Let it cool completely before serving to allow the flavors to meld together.

Nutrional Value

• Calories: 420
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 6g