Ginger-Honey Pumpkin Pie
Ginger-Honey Pumpkin Pie is Head to the store and pick up pumpkin, butter pie crust doughdisk, ground cinnamon, and a few other things to make it today.
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 overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans.
Bake until edges begin to brown, about 17 minutes.
Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer.
Transfer to rack. Maintain oven temperature.
Whisk pumpkin, sugar, and honey in large bowl.
Whisk in eggs 1 at a time.
Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt.
Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.)
Serve at room temperature with whipped cream.
To make a foil collar, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.