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Pumpkin pie (white)

'for my honey'

A festive dessert on those cool nights to share with friends and family!



Butter Crust:
1 1/4 cups all purpose flour
1/2 cup unsalted butter (cut into 1/2 inch cubes)
1/2 tsp sea salt
1/2 tsp sugar
1 to 3 Tbsp of ice water

2 1/3 cups of white pumpkin puree
1/2 cup granulated sugar
1/2 tsp sea salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 cup heavy cream
2 Jumbo eggs plus the yoke of third egg
1/3 cup clover honey


Combine all dry ingredients in food processor, pulse to mix. Add butter and pulse till mixture resembles crumbs. Add ice water 1 Tbsp at a time until mixture clumps together; test mixture by pinching some and if it holds together it is ready. Remove the dough from the food processor onto a clean flat surface. Shape dough into a disk and refrigerate for a hour or until ready to use. Roll dough. The dough will need to be worked with the hands to warm up. Lay dough in a 9 inch pie pan. Preheat oven at 350F and bake pie crust for 5 minutes and remove.

Mix all dry ingredients in a large bowl. Mix the eggs and heavy cream in another bowl. Now mix to white pumpkin puree and honey. Then combine all ingredients into a single bowl, mix well. Pour mixture into pie crust. Preheat oven to 425F and bake pie for 15 minutes then reduce temperature to 350F and continue to bake for 40 - 50 minutes. Let pie cool for 2 hours before serving.

Garnish: whip cream, cinnamon and shaved dark chocolate

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Nutritional Information
Per Serving

not sure

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