Honey Pumpkin Pie with a Nut Crust Recipe | Bakepedia

Honey Pumpkin Pie with a Nut Crust

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes)
Loading...


We all love traditional pumpkin pie; this is a healthy twist on the tradition! Delicious served with whipped cream and perhaps a apple-cranberry chutney.

Honey Pumpkin Pie with a Nut Crust


Author: Marjolaine Belley
Serves: 8

Ingredients

  • Pastry for 1 pie crust(see below for ingredients)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup plus 2 Tablespoons honey
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon regular ground
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1 can (5 ounces) evaporated milk
  • OR 1/2 cup plus 1 Tablespoon heavy cream
  • 1/2 cup milk
  • For the nut crust:
  • 1 1/2 cups ground walnuts
  • 3/4 cup finely chopped pecans
  • 4 1/2 Tablespoons butter
  • 3 Tablespoons natural (raw, organic) sugar
  • Ingredients for the whipped cream topping:
  • 1 teaspoon unflavored gelatin
  • 2 teaspoons cold water
  • 1 cup heavy whipping cream (preferably organic)
  • 4 teaspoons natural sugar
  • 2 teaspoons vanilla extract

Instructions

  1. For the pie: Line a 9-in. pie plate with bottom pastry. Trim and flute edges; set aside. In a bowl, combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add the eggs, evaporated milk and milk. Pour into crust. Cover edges loosely with foil. Bake at 375° for 50 minutes or until a knife inserted near the center comes out clean.

  2. Bake at 375° for 8-10 minutes or until golden brown. Yield: 6-8 servings.
  3. Serve with whipped cream! (see recipe below)
  4. For the nut crust: In a medium bowl, combine all ingredients. Press firmly into the bottom and up the sides of a 9-inch pie plate.
  5. Instructions for Topping: In a small pan, combine gelatin and cold water; let stand until thick.

  6. Place over low heat, stirring constantly, just until the gelatin dissolves.

  7. Remove from heat; cool (do not allow it to set).

  8. Whip the cream with the sugar, until slightly thick.

  9. While slowly beating, add the gelatin to whipping cream. Add vanilla.

  10. Whip at high speed until stiff.

Comment (0)


No comments yet.