Brown Butter Pumpkin Pie

 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:

1. Preheat oven to 325°.
2. Brown the butter in a sauce pan over medium heat.  
3. Add honey and cook until it darkens some and you smell a savory nutty flavor. 
4. Remove from heat and slowly add the cream.
5. In a separate bowl, lightly whisk the eggs. 
6. Add the brown sugar to the eggs and whisk until slightly lightened in color and foamy.
7. Add the pumpkin to the egg/sugar, then add the salt, spices and vanilla extract. Whisk really well to incorporate.
8. Slowly add the hot mixture to the egg mixture. Whisk as you add. 
9. Pout into your pie crust and bake at 325° for 45-60 minutes. 
10. It's done when the entire surface has puffed and is slightly domed and there is a slight wobble still in the pie. 

 

Fresh milled wheat pie crust

 Ingredients:

• 240g soft white wheat, sifted through a #40 sifter (You should mill around 320g, both for the loss after sifting, and also for some extra for working with the dough when rolling it out)
  
• 1 Tbs sugar
• 1 1/2 tsp salt
  
• 2 sticks cold butter
• 80-120g very cold water (1/3 - 1/2 cup) 

Directions: 

• Mill your flour and sift.
• Chill flour in the freezer or fridge (milling flour heats it up).
  
• In the bowl of a stand mixer/paddle attachment or food processor/metal blade, briefly pulse or whisk the flour, sugar and salt. 
• Add the butter pieces and mix until they are about thumb-nail size. You can also do this by hand by smashing all of the butter pieces with your thumb or a spoon. Then add the cold water and mix for just a few seconds until the water is incorporated.
• Flour your counter and remove the dough from your bowl. Bring it together and knead the dough about 5 times.
• Flour the counter again and the dough on all sides. With a rolling pin, roll the dough into a rectangle about 1/2" thick. Cut the dough in half, and fold each half into two small squares. Wrap them and refrigerate for at least 30 minutes and up to three days. You can freeze the dough for up to three months. 
• After dough is chilled, roll out into desired pie shape/size.