Ginger-Honey Pumpkin Pie

Ginger-Honey Pumpkin Pie
Photo by Mark Thomas


  • Honey-sweetened whipped cream
  • 1 Butter Pie Crust Dough
  • 1 ¼ cups whipping cream
  • ¼ teaspoon salt
  • 1 tablespoon fresh ginger
  • 1 teaspoon ground cinnamon
  • ½ cup golden brown sugar
  • + 3 more ingredients
    • 1 15-ounce can pure pumpkin
    • 1/3 cup honey
    • 3 large eggs

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 brow...

View full recipe at Epicurious


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