My friend Dawn Carey, a very talented and dedicated cook, went through 9 iterations on this recipe before coming up with this extremely tasty pumpkin pie. Even if you’ve never liked pumpkin pie before, this one will change your mind.
I made one humble addition to Dawn’s genius: the orange zest. If you have the time, try to use real pumpkin, it makes a difference. If you really want to be hard-core, make your own crust, although personally I went with one from Whole Foods. Avoid graham cracker crusts though.
15oz (by weight) cooked pie pumpkin
1 cup heavy cream
1/2 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Zest of 1 orange
3 large eggs
1/4 cup packed light brown sugar
Prepping the pumpkin
If cooking the pumpkin from scratch, use a sugar pumpkin weighing about 1.5 pounds. Cut it into quarters and remove the seeds and stringy bits from the center of the pumpkin. Cook the pumpkin by covering the pieces with foil and baking at 400 degrees for about an hour. At 30 minutes turn the pieces to get the sides done evenly. Allow to cool, and then scoop the cooked meat out from the skin. Discard skins and any brown bits.
If you absolutely must use canned pumpkin, make sure you buy 100% pumpkin puree with no additional ingredients.
Making the pie
Put cooked pumpkin into a food processor, then add the heavy cream and honey. Blend thoroughly until the mixture is completely smooth. Add all the other ingredients, then blend thoroughly a second time. All that blending adds air, which will make the pie light and fluffy.
When done blending, run the mixture through a fine-mesh sieve, then pour it into your pie shell. Bake for 50 minutes at 350 degrees. Serve with whipped cream for that extra dose of awesome.