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Caramelized honey pumpkin pie in slices on dessert plates, each garnished with dollops of whipped cream and pumpkin pie spice.
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5 / 5 votes

Caramelized Honey Pumpkin Pie

Caramelized honey pumpkin pie will make pumpkin pie lovers out of even the most pumpkin resistant. Gently spiced and with the addition of brown butter and caramelized honey, it hits all the right spots. An all-butter crust is a perfect complement to the sweet, creamy filling.
Prep Time30 minutes
Cook Time55 minutes
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings | 1 (9-inch) pie
Calories: 363

Ingredients

  • 1 recipe All-Butter Pie Crust, parbaked in a 9-inch (23-cm) pie plate and cooled
  • 5 tablespoons (2 1/2 oz) unsalted butter
  • 1/3 cup (4 oz) good quality dark-hued honey
  • 3/4 cup (6 oz) heavy cream, at room temperature
  • 4 large (7 oz) eggs, at room temperature
  • 1/4 cup (1.8 oz) packed dark brown sugar
  • One (15-ounce) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby’s
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg, preferably freshly grated, plus more for serving
  • 1/4 teaspoon ground cloves (optional)
  • Softly whipped cream, for serving
US - Metric

Instructions

  • Arrange an oven rack in the center position and preheat the oven to 325°F (163°C). Place the parbaked pie crust on a foil-lined rimmed baking sheet.
  • In a small saucepan over medium-low heat, cook the butter, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 3 to 7 minutes.
  • Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stir to combine.
  • Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, 2 to 3 minutes.
  • Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful—the mixture may sputter) until it’s smooth.
  • In a large bowl, whisk the eggs, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 1/2 minutes.
  • Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves, if using, until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous, about 2 minutes.
  • Pour the filling into the parbaked crust all the way to the top.
  • Ever so carefully, slide the pie onto the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
  • Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
  • Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve. The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).

Notes

  1. Shortcuts--Use a store-bought pie shell and/or store-bought pumpkin pie spice blend.
  2. Get ahead--Pie crust can be made and frozen, unbaked for up to 3 months, or parbaked for up to 1 month.

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 34g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 427mg | Fiber: 2g | Sugar: 20g