Warm Spice Pumpkin Pie with Honey-Milk Custard

Name: Warm Spice Pumpkin Pie with Honey-Milk Custard
Total time: 115 min
Yield: 8 servings
Ingredients: 1 medium sugar pumpkin; 1 tbsp vegetable oil; 1 tsp salt; 0.5 tsp ground ginger; 0.5 tsp ground cinnamon; 4 eggs, lightly beaten; 1 cup honey, gently warmed; 0.5 cup milk; 0.5 cup heavy whipping cream

Indulge in a delectable pumpkin pie, boasting fresh puréed pumpkin, warmed honey, and aromatic spices. Enveloped in a buttery pie shell and baked until richly set and fragrant.

Recipe Info

Prep Time

115 min

Difficulty

Easy

Servings

8 servings

Nutrition

calories405kcal

carbohydrates60g

fat18g

fiber2g

protein8g

sodium458mg

sugar39g

Dessert Pie American

Ingredients

1 medium sugar pumpkin

1 tbsp vegetable oil

1 tsp salt

0.5 tsp ground ginger

0.5 tsp ground cinnamon

4 eggs, lightly beaten

1 cup honey, gently warmed

0.5 cup milk

0.5 cup heavy whipping cream

Directions

Preheat the oven to 325°F (165°C). Line a jelly roll pan with aluminum foil; lightly brush foil with vegetable oil.

Slice pumpkin in half; remove seeds. Lightly coat cut surface with oil; place cut-sides down on the prepared pan. Bake until flesh is tender when pierced with a fork, approximately 45 minutes. Let cool until slightly warm.

Preheat oven to 400°F (205°C).

Scoop out pumpkin flesh; mash in a bowl or purée in small batches using a blender.

On the bottom and up sides of a pie plate, place pie dough. Pinch the edges to seal.

Combine 2 cups pumpkin purée, salt, ginger, and cinnamon in a large bowl. Mix in eggs, honey, milk, and cream. Pour filling into pie shell.

Bake until a knife inserted 1 inch from edge of pie comes out clean, 50 to 55 minutes. Let cool on a wire rack.