Thursday’s BUZZworthy Recipe

Yield: 8 servings

Our Meadowfoam Honey adds a glorious complexity to this essential Autumnal dessert. Novice bakers will appreciate how easy it is to make. Serve at room temperature and garnish with honey-sweetened whipped cream.

Ingredients

• Pastry Dough for 9 inch deep dish pie pan.
• 1 15-ounce can pure pumpkin
• 1/2 cup light brown sugar, packed
• 1/3 cup Meadowfoam Honey
• 3 large eggs
• 1 1/4 cups heavy cream
• 1 tablespoon finely grated peeled fresh ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Heavy cream for whipping

Instructions

1. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhanging dough and decoratively crimp edges decoratively. Refrigerate 1 hour.
2. Par-bake the crust: Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, about 5 more minutes. Transfer to cooling rack.
3. To make the filling: Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs, 1 at a time. Whisk in 1 1/4 cups heavy cream, ginger, cinnamon, nutmeg and salt. Pour mixture into cooled crust. Bake pie until set, about 60 minutes. If the crust begins to brown, protect it with a foil collar.
4. Cool, serve & devour!

http://www.beeraw.com/honey-recipes/meadowfoam-honey-pumpkin-pie

More About Southwest Honey Co.

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We hold hands-on, fun and educational events and classes for kids (Explore The Honey Bee), adults (Bees & Brew) and seniors (Bees & Tea). . .
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