Zutaten für Honey Pumpkin Pie
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Zubereitung von Honey Pumpkin Pie
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out 1 (14.1 ounce) package of refrigerated pie crust to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Gently ease the dough into the bottom and up the sides of the plate.
- Trim and crimp the edges of the crust.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove the weights and parchment paper/foil.
- Bake for another 5-10 minutes, or until the crust is lightly golden.
- Meanwhile, prepare the filling: In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, 1/2 cup honey, 1/2 cup heavy cream, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Pour the pumpkin filling into the pre-baked pie crust.
- In a small bowl, whisk together 1/2 cup sour cream and 2 tablespoons of milk.
- Transfer the sour cream mixture to a squeeze bottle or a zip-top bag with a small corner snipped off.
- Drizzle the sour cream mixture in a spiral pattern over the pumpkin filling.
- Using a knife, gently pull lines from the center of the pie to the edges, creating a decorative web pattern.
- Reduce oven temperature to 350°F (175°C).
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
141g
Fat
17g
Carbs
12g
