All about Honeyrun Farm - our honey farm near Williamsport, Ohio.
Monday, November 21, 2011
More Cooking with Honey... Pumpkin Pie!
Just in time for Thanksgiving... Honey Pumpkin Pie! I made this recipe last week, and I hope to be able to make it again for Thanksgiving. I just need to get to the store and buy some Snowville Creamery whipping cream, as it wouldn't be complete without fresh local cream as an ingredient, as well as whipped up as a topping (I've developed a dislike of cool whip... how can you stomach it after tasting real whipped cream?). My only advice is to be sure to follow the instructions about covering the edges of the pie crust with strips of foil, since baking it at 400 degrees for 50 minutes will thoroughly burn the edges. Since I prefer graham cracker crusts, I made one for this pie and for some reason thought I could forego this step since it was not the traditional pie crust. WRONG! This is why I did not photograph the pie with the ugly edges. Here is the recipe, reprinted below, in case you are lazy like me and don't follow all the links in blogs. If you want a nice printable version, I recommend checking out the allrecipes site.
Pumpkin Honey Pie
2 cups solid pack pumpkin puree
3/4 cup honey
1/2 cup milk
1/4 cup heavy whipping cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 recipe pastry for a 9 inch single crust pie
Beat eggs slightly in a large bowl. Blend in pumpkin, milk, cream, honey, spices, salt. Pour filling into pie shell. Cover edges of shell with strips of foil.
Bake at 400 degrees F (205 degrees C) for 35 minutes. Remove foil, and continue baking for 15 more minutes. An inserted knife should come out clean when done. Cool, and serve.