Ingredients:
- 5 tablespoons unsalted butter (2.5 oz / 71g)
- 1/3 cup honey (4 oz/ 113g)
- 3/4 cup heavy cream (6 oz /170g), at room temperature
- 4 large eggs (7 oz /200g), at room temperature
- 1/4 cup packed dark brown sugar (1.8 oz /50g)
- 1 (15oz/ 425g) can unsweetened pumpkin puree
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt (0.11 oz /3g)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
Directions:
- Preheat oven to 325°.
- Brown the butter in a sauce pan over medium heat.
- Add honey and cook until it darkens some and you smell a savory nutty flavor.
- Remove from heat and slowly add the cream.
- In a separate bowl, lightly whisk the eggs.
- Add the brown sugar to the eggs and whisk until slightly lightened in color and foamy.
- Add the pumpkin to the egg/sugar, then add the salt, spices and vanilla extract. Whisk really well to incorporate.
- Slowly add the hot mixture to the egg mixture. Whisk as you add.
- Pout into your pie crust and bake at 325° for 45-60 minutes.
- It's done when the entire surface has puffed and is slightly domed and there is a slight wobble still in the pie.