Tomorrow marks the first official day of autumn (even though we’ve been feeling the change of the seasons for the past few weeks). What’s the best way to celebrate? With a pumpkin recipe, of course! It’s never too early to get cooking with pumpkin, at least it isn’t in our opinion. Cookies, muffins, lattes…and a Honey Pumpkin Pie all sound amazing right about now, don’t you agree?
Pumpkin pie can be a little tricky-make it too liquidy, and it won’t set up right. If it’s too dry, it’ll be tough and spongy. I don’t recommend blending solid ingredients into the pumpkin puree- I’ve had pies with coconut mixed in, and the texture is strange, to say the least. Take your time, and your pie will turn out beautifully!
Our Honey Pumpkin Pie can be made as individual tarts or a whole pie-it’s up to you! Tarts won’t take as long to bake, and make sweet little treats for friends. Or, if you have POD (pumpkin obsession disorder), a whole pie might make it a little harder to binge…but we won’t judge if you have an extra slice.
My friend Joyce Wallace and I had fun adapting this recipe from one we found in Maida Heatter’s Pies and Tarts. We added bourbon for a little depth and smokiness, and decided to go for an earthy touch by using Buckwheat Honey. Buckwheat Honey is perfect for baking, since it has a rich, molasses-y flavor and texture. Really though, any dark honey will do the trick.
Easy as (Pumpkin) Pie
We took this recipe and switched it up to make it our own-we encourage you to do the same! Here’s some of our suggestions:
Swirl in a bit of creamcheese for a cheesecake-swirl pie
- Top with candied pecans
- Add a small handful of dark chocolate or butterscotch chips
Are you as excited for the season as we are? Post a picture of your pumpkin pie and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
Bourbon+Honey Pumpkin Pie
- 1 9- inch extra deep pie shell frozen, unbaked
- 1 3/4 c light cream
- 3 eggs
- 1/2 tsp. vanilla extract
- 1/2 c light brown sugar
- 1/4 c Waxing Kara Honey Buckwheat, Bamboo or Avocado
- 2 tbsp. bourbon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. mace
- 1/4 tsp. black pepper finely ground
- 1 lb solid-pack pumpkin 2 cups canned, (not filling)
Adjust a rack one-third from the bottom of the oven and preheat oven to 450 degrees.
Have a prepared unbaked crust in the freezer. It must be in the freezer at least 20-30 minutes.
Place the cream in a small saucepan uncovered on moderate heat. Let stand until a slightly wrinkled skin forms on top or tiny bubbles appear around the edge.
In a large bowl, lightly beat the eggs.
Add vanilla, sugar, honey, bourbon and salt and spices.
Add the pumpkin and mix well.
Gradually stir in the warm cream.
Don’t remove the pie crust from the freezer until you are ready to bake.
Pour pumpkin filling in frozen crust and bake for 10 minutes at 450, reduce temperature to 350 degrees and bake for 30-40 minutes longer (total baking time 40-50 minutes) until a small sharp knife gently inserted into the middle of the pie comes out clean.
Cool on rack.