Pumpkin Pie…. Angela Style!
Posted By Anjela on October 17, 2009
Yield: 1- 9 inch pie (6-8 slices… or two slices if your anything like Angela and I :) )
Pumpkin pie, one of the iconic American desserts. Sweet, creamy and wonderful can pretty much sum this pie up, however, there is one issue we had with the classic recipe. It is sweetened with sugar and as we all 
know, sugar only provides sweetness and no depth in flavor. Why not take the sugar out and add something that has flavor, complexity and is far better for your health? Yes, you guessed it… use wildflower honey! You will be amazed at the flavor profile of honey sweetened pumpkin pie!
Be careful when you make pumpkin pie. The old belief is that you know when it is done when you insert a knife in the middle of the pie and the knife comes out clean. If you cook your pie and test it that way, you will have an overcooked pumpkin pie. Not so good! Try baking that pie until it is wiggly in the middle but not wavy. It will be set on the outside of the pie but still have a wiggle in the middle. This is when you know you have the perfectly cooked pumpkin pie.(love, Isaac.)
Side Note: There seems to be a little friendly debate between Isaac and I on using fresh pumpkin versus canned pumpkin pie filling. I like to cook raw, fresh pumpkin and puree it. For Isaac, he buys the canned pumpkin pie filling. They taste the same to Isaac, to me there is a huge difference. If you’ve never tried fresh pumpkin give it a go. You will be pleasantly surprised. Use a smaller to medium sized Cinderella pumpkin, you can make two or more pies with it, use the extra in soup or mix it with crystallized wildflower honey and do a lovely face mask with it! I’ll cover that in another column!!! Enjoy!
Ingredients:
2 cups cooked pumpkin (or pureed pumpkin pie filling)
1 cup whipping cream
3/4 cup wild flower honey (of course it needs to be local and raw)
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (dry)
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves (ground)
2 ea eggs
1- 9 inch pie crust (go here for a darn good tasty recipe!)
Preparation:
Preheat oven to 425 degrees.
1- Place the pumpkin and cream in a bowl and blend with a whisk. Mix well.
2- Add the honey and continue to mix.
3- Now, add in all of the spices and mix.
4- Slightly beat the eggs together and add to the pumpkin mixture. Mix well.
5- Carefully pour into the pie shell and bake at 425 for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes or until done. Remember, wiggly in the middle, not wavy. It needs to be set on the outside as well. Don’t worry, when it is cooled, it will set up.
6- After it is baked, take out and let cool on the tabletop for about an hour. Then place in the cooler to chill.
7- Cut and serve. Garnish with whip cream and a drizzle of wild flower honey.
Chef’s Note: Watch your pie for browning on the top as it bakes. Each oven is different. If it starts to brown while still at the 425 degree temperature, drop the temperature down to 350 degrees and lightly cover with foil. Do not let the foil touch the pie filling!
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I am going to try this tonight! Yum! Thanks for sharing all your recipes, keep em coming!!