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Pumpkin Pie

October 09, 2016

This recipe, from 2013, is one of my first attempts at modifying an existing recipe to include honey instead of sugar. I found it on the printed pages of the Ottawa Citizen, but turns out it originates from Bon Appetit magazine. I made a few other modifications – we usually use squash for our pumpkin pie – yes, squash makes the best pumpkin pie! I also didn't use crystallized ginger as in the original recipe, but maybe I'll try that next time.

Makes: Two 9-inch (23-cm) pies (about 8 servings)

Ingredients

For crust:

Pastry for two 9-inch (23-cm) pies

Topping:

2 tbsp butter
1/3 cup pecans
4 tbsp pepitas (pumpkin seeds)
4 tbsp African Bronze Honey
Large pinch of sea salt
2 tbsp crystallized ginger, slivered.

Filling:

4 cups mashed squash – Hubbard or Acorn squash work well. Or if you prefer use one large can of pumpkin.
2/3 cup African Bronze Honey
1 tbsp mild-flavoured (light) molasses
1 tbsp all-purpose flour
3 tsp cinnamon
1-1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3 large eggs
2 cups heavy cream

Method

For crust:

Roll out pastry dough disk on lightly floured surface to a 13-inch (33-cm) round.
Transfer crust to a 9-inch (23-cm) glass pie plate.
Press crust evenly onto bottom and sides of dish.
Trim dough overhang to 1 inch (2.5 cm).
Fold overhang under, forming high-standing rim 3/4-inch (1.5 cm) above sides of dish.
Crimp edges decoratively.
Freeze crust until firm, about 1 hour.

For topping:

Melt butter in large non-stick skillet over medium heat.
Add pecans and pepitas; sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes.
Drizzle honey and salt over; stir until honey melts and nuts are coated with glaze, 1 to 2 minutes.
Stir in the crystallized ginger.
Remove skillet from heat.
Cool topping in skillet.

For filling:

Preheat oven to 425
Combine pumpkin, honey, molasses, flour, cinnamon, ginger, cloves and salt in medium bowl.
Whisk until well blended.
Whisk in eggs, then cream.
Pour filling into crust.
Sprinkle topping evenly around edge of filling, forming a 1½-inch (3.5-cm) border (some of the topping may sink into filling.
Bake pie 15 minutes at 425.
Turn heat down to 350, bake for another 45 minutes, or until filling is set (centre may move very slightly when dish is gently shaken) .
Transfer to rack and cool completely.

Serve with dollops of whipped cream to taste. You can make this recipe with or without the topping. I've done it both ways and everyone loves it as the final touch to a Thanksgiving dinner!

Thanks Laura Robin, the Ottawa Citizen and Bon Appetit for the inspiration!