Caramelized Honey Pumpkin Pie by Claire Saffitz

saltandspine.com

Smokeydoke

subheading: SPECIAL EQUIPMENT:

9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

subheading: INGREDIENTS:

Flaky All-Butter Pie Dough, parbaked in a 9-inch pie plate and cooled (see Dessert Person, page 333)

5 tablespoons unsalted butter (2.5 oz / 71g)

⅓ cup honey (4 oz / 113g)*

¾ cup heavy cream (6 oz / 170g), at room temperature

4 large eggs (7 oz / 200g), at room temperature

¼ cup packed dark brown sugar (1.8 oz / 50g)

1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby’s**

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

1 teaspoon vanilla extract

1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)

½ teaspoon ground allspice

½ teaspoon ground nutmeg (preferably freshly grated), plus more for serving

¼ teaspoon ground cloves***

Softly whipped cream, for serving

Directions at saltandspine.com

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