caramelized honey pumpkin pie with chai whipped cream;
Pumpkin pie is always a classic! But I love twists on a classic, and when I saw this caramelized honey pumpkin pie recipe in Claire Saffitz’ Dessert Person cookbook, it sounded like such a delicious new take on a classic. And boy, the recipe did not disappoint. With a creamy, delicious, and soft pumpkin filling, the honey adds a rich subtle flavor that enhances the pumpkin spice goodness of a pie. But of course I had to add my own twist: chai whipped cream!
Make sure you use pumpkin puree, not pumpkin pie filling.
secret to success
Make sure you use pumpkin puree, not pumpkin pie filling. I usually use Libby’s or Trader Joe’s. Pumpkin pie filling includes extra spices and sugars that will change the ratios of the recipe. So make sure you’re using 100% pumpkin, because we’re adding our own sweetness and spices!
The chai whipped cream is so easy, and plays up the hearty autumn spices laced throughout the pie. Take fresh cream, add chai concentrate and a few spices and you have a delicious, creamy topping to take your caramelized honey pumpkin pie over the top!
I give you two options for the chai whipped cream: add in spices or use chai tea concentrate.
secret to success
I gave you two options for the chai whipped cream. I personally really love Tazo chai tea concentrate, so I have some in my fridge. But if not, you can sub in extra spices. I think the concentrate helps make it a little smoother and saves you the trouble of digging out your spices, but you might not want to buy the whole box for just some whipped cream. Check the recipe for more details.
I actually made this pie for the first time for Pi day in march. I wanted to try several pie recipes to take into work and I figured I needed a pumpkin pie to go with my apple pie and s’mores pie. You know my fellow nerdy engineers appreciate pie and pi. This recipe makes a very large single pumpkin pie or two regular size pumpkin pies.
If you choose to make one overfilled pumpkin pie, you’ll have filling leftover even after you fill it fully. One of the tips Claire gives is to bake the remaining filling in a small ramekin or oven-safe dish. It basically will make a pumpkin pie souffle, sans crust, and lets you test and taste the filling without cutting into the pie.
You’ll have filling left over, but one of Claire Saffitz’s recommendations is to pour the remaining filling into a ramekin dish as a little pumpkin pie souffle sans crust. Then you can taste test!
secret to success
I use two frozen pie crusts for the filling made in this recipe. It’s great for sharing or multiple celebrations and you only need to put in the effort for one recipe. But if you prefer a pie with extra filling, pour the filling to the maximum volume of the pie crust. You’ll have filling left over, but one of Claire Saffitz’s recommendations is to pour the remaining filling into a ramekin or an oven-safe dish and bake it alongside the pie. It will cook as a nice little pumpkin pie souffle sans crust. But it lets you taste test the pie without cutting into it.
What are your favorite holiday pies? Do you have a classic tradition in your family? Because, if not, or if you’re searching for a new one, this caramelized honey pumpkin pie should be in the running! It’s delicious and creamy and such a delicate delicious trip for your tastebuds.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other great holiday recipes?
- You always need some chocolate around the holidays, so check out the the ultimate holiday truffle guide for gifts and delicious desserts!
- Crockpot jelly bbq meatballs are the easiest slow cooker appetizer sure to please a crowd and keep friends and family tied over until dinner.
- Have thanksgiving any day of the week, or any day of the year with the everyday thanksgiving sandwich.
caramelized honey pumpkin pie;
Ingredients
caramelized honey pumpkin pie;
- 2 9" frozen pie crusts (alternatively, can use one and fill it to the top. You may have extra filling leftover)
- 5 Tbsp unsalted butter
- ⅓ cup honey
- ¾ cup heavy cream
- ¼ cup dark brown sugar
- 1 15oz can pumpkin puree (not pumpkin pie filling)
- 2 tsp cinnamon
- 1½ tsp ground ginger
- 1 tsp vanilla
- ½ tsp kosher salt
- ½ tsp allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
chai whipped cream;
- ⅓ cup heavy cream
- ¼ cup chai concentrate (sub ⅛ tsp each of cinnamon, nutmeg, ginger, cloves, cardamom)
- ¼ tsp cardamom
- ⅛ tsp allspice
Instructions
caramelized honey pumpkin pie;
- Prepare your crust(s). If using storebought, follow package instructions to prebake.
- Add 5 Tbsp butter to a small saucepan, melting over medium-low heat. Brown the butter, stirring constantly. The mixture will sputter and bubble as the water boils off. Cook, stirring and scraping until solid bits turn dark brown. This should take roughly 5-7 minutes.
- Remove the saucepan from the heat to prevent the butter burning, and immediately add ⅓ cup honey. Stir to combine, then return the pot to medium heat and bring to a boil.
- Cook for 2 minutes, stirring and swirling often until the mixture has darkened in color and has a savory, nutty smell.
- Remove the pan from the heat. Carefully and slowly pour in the ¾ cup heavy cream, stirring constantly. The mixture may sputter at first. Set the warm honey mixture aside.
- In a large bowl, add 4 eggs and whisk them together for 1 minute until the mixture has lightened a few shades. Whisk in the 15oz can of pumpkin, ¼ cup brown sugar, and add the spices: 2 tsp cinnamon, 1½ tsp ground ginger, 1 tsp vanilla, ½ tsp salt, ½ tsp allspice, ½ tsp nutmeg, ¼ tsp cloves.
- Stream in the warm honey mixture until the filling comes together and is smooth.
- Pour the filling into the parbaked crust all the way to the top. (If you have leftover filling, pour it into a ramekin and bake alongside your pie. This way you can taste the filling before cutting into the pie!)
- Bake for 45-60 minutes until the filling is set and puffed around the edges. The center should wobble slightly, but not be soupy.
- Turn off the oven and prop the door open with a spoon. Allow the pie to cool slowly in the oven to prevent cracking on the surface.
- Pie is best served 1-3 days after baking, but the crust will soften over time.
chai whipped cream;
- In a large bowl, add ⅓ cup cold heavy cream. Using a hand or stand mixer, whip until soft peaks form.
- Add in the chai concentrate and the spices and continue whipping. Because of the added liquid, the cream will be a little softer and smoother.
- Serve each slice of pie with a dollop of fresh chai whipped cream. Store separately from the pie to use later.
5 Comments
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