HONEY PUMPKIN PIE
"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.
Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.
GINGER-HONEY PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Pumpkin Fall Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
- Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
CARAMELIZED HONEY PUMPKIN PIE
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Provided by Claire Saffitz
Categories Thanksgiving Fall Dessert Pie Bake Pumpkin Honey Milk/Cream Spice Cinnamon Nutmeg Clove Egg Vegetarian Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven:
- Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
- Brown the butter:
- In a small saucepan, cook the butter over medium-low heat, 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, 5 to 7 minutes.
- Caramelize the honey:
- Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring 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, about 2 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. Set the warm honey mixture aside.
- Make the pumpkin filling:
- In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
- Fill the crust and bake:
- Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
- Cool the pie gently:
- 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.
- Serve:
- Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
- Do Ahead: 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).
- Cooks' Notes
- Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
- Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!
HONEY PECAN PUMPKIN PIE
A combination of my family's two favorites! Pecan and pumpkin pie. I have substituted honey for sugar for a more down home flavor.
Provided by Sherrie
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place pumpkin halves cut side down on a medium baking sheet, and cover with foil. Bake 90 minutes, or until flesh is easily mashed with a fork. Cool, scoop pumpkin flesh from shell, and mash.
- Increase oven temperature to 400 degrees F (200 degrees C).
- In a medium bowl, mix mashed pumpkin, honey, cinnamon, ginger, cloves, nutmeg, and salt. Gradually blend in heavy cream and eggs. Pour into crusts, and top with pecans.
- Bake pies in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 32.8 g, Cholesterol 75.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 246.3 mg, Sugar 15.7 g
HEAVENLY HONEY-WALNUT PUMPKIN PIE
Most delicious light, custard, pumpkin pie i ever tasted. Found this recipe on the net, can't remember where. Eggs should be room temperature and the whites should not be over done.
Provided by 1ginger
Categories Pie
Time 55m
Yield 6-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 450°F.
- Separate the weggs into two mixing bowls with the yolks in a larger one.
- Beat the egg yolks until they are thick and turn a pale yellow color.
- At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
- Whisk the egg whites until the peaks are stiff but not dry.
- Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
- Gently fold in the remaining egg whites in two installments.
- Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
- Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
- Cool completely on a wire rack before cutting.
- Top each slice with honey, walnuts, and cream before serving.
Nutrition Facts : Calories 479.8, Fat 25.9, SaturatedFat 8, Cholesterol 159.1, Sodium 699.4, Carbohydrate 56.4, Fiber 1.7, Sugar 36.7, Protein 7.1
HONEY PUMPKIN PIE II
Make and share this Honey Pumpkin Pie II recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the sugar, salt, flour and spices.
- Add slightly beaten eggs and pumpkin with honey.
- Blend well.
- Stir in milk and water.
- Pour into 2 (9-inch) pie shells.
- Bake at 450 degrees for 20 minutes; then reduce heat to 350 degrees and continue baking 25 minutes.
- HONEY PECAN PUMPKIN PIE 2 cup cooked or canned pumpkin 1 cup honey 1/2 cup brown sugar 1/2 teaspoons salt 1/2 teaspoons ginger 1 teaspoons cinnamon 1/4 teaspoons nutmeg 3 eggs, slightly beaten 1 can evaporated milk 1 cup chopped pecans.
- Mix pumpkin, honey, sugar, salt and spices.
- Add eggs and milk; mix and pour into unbaked pie shell and sprinkle with pecans.
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 325 degrees and bake 45 minutes or until set.
- HONEY PUMPKIN PIE 2 large eggs 1/4 cup honey 1 cup evaporated skimmed milk 1 (16 oz.) can cooked pumpkin 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoons salt 2 teaspoons unsweetened orange juice concentrate 1 (9-inch) unbaked pastry crust.
- In mixing bowl with electric mixer, beat eggs until foaming.
- Add honey, milk, pumpkin spice, salt and juice concentrate. Beat until well blended.
- Pour pumpkin filling into unbaked pie shell.
- Bake at 375 degrees for 60 to 65 minutes.
- Serves 8.
Nutrition Facts : Calories 620.4, Fat 22.2, SaturatedFat 7.5, Cholesterol 111.3, Sodium 639.5, Carbohydrate 98.8, Fiber 2.2, Sugar 68.8, Protein 10.8
HONEY PUMPKIN PIE
Make and share this Honey Pumpkin Pie recipe from Food.com.
Provided by Philip and Karen Se
Categories Pie
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Line 9-inch pie plate with pastry disk.
- Flute the edge. With fork, prick shell all over.
- Place in freezer for 30 minutes.
- Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains.
- Bake empty shell on the lowest rack in 400 F oven for 10 minutes.
- Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly.
- Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell.
- Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening.
- Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling.
- Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep.
- Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
- Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean.
- Let cool on rack.
Nutrition Facts : Calories 212.4, Fat 6.6, SaturatedFat 3.5, Cholesterol 85.6, Sodium 230.5, Carbohydrate 38.5, Fiber 0.6, Sugar 35.4, Protein 3.3
HONEY PIE
This creamy, custard filled Honey Pie will be your new favorite dessert. Super easy to make on your stovetop and oven, you don't even need a mixer for it!
Provided by Kathy
Categories Dessert
Number Of Ingredients 10
Steps:
- Place crust into a pie plate. Crimp the crust. Set aside.
- Add honey to a saucepan and heat on medium high, stirring frequently until bubbles form.
- Mix together cornstarch and heavy whipping cream and whisk into hot honey. Heat on medium low and continue to whisk until bubbly and thick about 5 minutes.
- Remove from heat and stir in butter. Let cool for 20 minutes.
- Whisk in egg, vanilla and spices.
- Pour into pie plate and bake at 325 for 35-40 minutes or until center is set. Center will be jiggly.
- Remove from oven and let cool.
- Serve topped with whipped topping. Refrigerate any leftovers.
Nutrition Facts : Calories 241 kcal, ServingSize 1 serving
PUMPKIN HONEY BEE CHEESECAKE
I was searching for a recipe for anything replacing sugar with honey. I found a few different recipes, and created my own from them. Please use a mild honey, stong honey overpowers the cake.
Provided by Leslie O
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine crust ingredients and press into springform pan.
- Chill.
- Whip honey and 2 egg whites until fluffy; set aside.
- Cream softened cream cheese until light.
- Add remaining eggs (and yolks), vanilla, and pumpkin pie spice and honey mixture in this order, whipping thoroughly.
- Fold in pumpkin until mixed thoroughly.
- Pour batter onto crust.
- Bake 50-60 minutes at 350*F.
- Remove from oven and refrigerate for 10 minutes.
- Increase oven temp to 400*F.
- Prepare topping by combining sour cream and 1/4 cup honey.
- Pour topping over cake, and return to 400*F oven for 5 minutes.
- Cool 45-60 minutes, then refrigerate cake.
- Cheesecake is best when aged 2-3 days.
- FOR A PLAIN CHEESECAKE, OMIT PUMPKINPIE SPICE, AND PUMPKIN.
- USE GRAHAM CRACKER CRUMBS, AND ADD 2 TSP LEMON JUICE TO FILLING.
Nutrition Facts : Calories 704.2, Fat 42.7, SaturatedFat 24.2, Cholesterol 170.1, Sodium 638.3, Carbohydrate 72.4, Fiber 1.4, Sugar 36.5, Protein 11
FRESH PUMPKIN PIE
Make and share this Fresh Pumpkin Pie recipe from Food.com.
Provided by LikeItLoveIt
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut pumpkin in half, and remove seeds.
- Lightly oil the cut surface.
- Place cut side down on a jelly roll pan lined with foil and lightly oiled.
- Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
- Cool until just warm.
- Scrape the pumpkin flesh from the peel.
- Either mash, or puree in small batches in a blender.
- In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
- Beat in eggs, honey, milk, and cream.
- Pour filling into pie shell.
- Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 356.2, Fat 17.7, SaturatedFat 6.6, Cholesterol 128.3, Sodium 457.5, Carbohydrate 46.7, Fiber 1, Sugar 35, Protein 5.5
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