A fabulous pumpkin pie is a combination of a crisp flaky crust and smooth creamy custard. For guaranteed success, quick-chill and prebake the crust at a high temperature before adding the pumpkin custard and baking the pie at a lower temperature.
- Portion size 8 servings
- pastry for 9-inch (23cm)
- 2 eggs
- 1 1/2 cup cooked pumpkin purée
- 3/4 cups honey
- 1/2 cup light cream
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons sour cream
- 1 1/2 teaspoon milk
On pastry cloth and using stockinette-covered rolling pin, roll out pastry and fit into 9-inch (23 cm) pie plate. Trim pastry, leaving 1-inch (2.5 cm) overhang; fold under and flute edge.
With fork, prick shell all over. Place in freezer for 30 minutes.
Line pastry shell with foil or parchment paper; fill evenly with pie weights or dried beans. Bake on lowest rack in 400°F (200°C) oven for 10 minutes; remove weights and foil and bake for about 10 minutes longer or until pastry is set.
Meanwhile, in large bowl, beat eggs lightly. Blend in pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt ; pour into pastry shell.
Combine sour cream with milk; pour into funnel with narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in spiral pattern over filling.
Beginning at centre, pull tip of knife shallowly through filling and sour cream mixture at eight evenly spaced intervals. Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
Bake on lowest rack in 350°F (180°C) oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.
Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.