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
- 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.
- 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.
- 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.
- Cool, serve & devour!
http://www.beeraw.com/honey-recipes/meadowfoam-honey-pumpkin-pie
More About Southwest Honey Co.

Our unpasteurized and raw honey is bottled directly from the hive, so you can enjoy with confidence that it has pure nutrients, enzymes, and pollen. . .
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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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Did you know that we can thank a honey bee for one of every three bites of food we take? Join in our cause to help save the bees. . .
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