caramelized honey pumpkin pie;
A classic pumpkin pie with a new twist--an added depth of flavor as it's made with brown butter and caramelized honey. Serve with the warm spices of chai whipped cream for a complete delicious holiday bite to remember.
Oven Temp: 325°
Servings: 16
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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.
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