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Caramelized Honey Pumpkin Pie by Claire Saffitz
Ingredients
  • Flaky All-Butter Pie Dough
  • Parbaked in a 9-inch pie plate and cooled
  • 5 tablespoons unsalted butter (2.5 oz / 71g)
  • Honey
  • ¹⁄³ cup (4 oz / 113g)*
  • Heavy cream
  • 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
  • Vanilla extract
  • 1 teaspoon
  • 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
Steps
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