A fall meal would not be complete without a dessert table featuring a classic pumpkin pie! This is our spin on this traditional Thanksgiving dessert: A Honey Pumpkin Pie! Regina used Angico Honey for the crust as well as the filling!
Makes one 9” pie
- 1 ½ cup of flour
- 2 tbsp Brazilian Acacia - Angico (Buy it on Amazon)
- 6 tbsp of unsalted butter, cold
- 1 tsp of cinnamon
- 4 tbsp of cold water
- In a food processor pulse flour and cinnamon for 4-5 times, until combined.
- Cut the butter into small cubes and add in the flour mixture along with honey. Pulse for another 2 or 3 times until the mixture will have pea size crumble. Stir in the water, 1 tbsp at a time and combine all the ingredients until it comes together. Use water carefully. If you add too much water it will be too wet if using less, the dough will be dry.
- Make a ball with the dough, cover with plastic wrap and refrigerate for at least 1 hour.
- 15 oz of pumpkin puree
- ½ cup of heavy cream
- 2 eggs
- 1 tsp of vanilla extract
- 2 tbsp of Brazilian Acacia - Angico (Buy it on Amazon)
- ¼ tsp of pumpkin spice
- ½ tsp of cinnamon
- Zest and juice from one orange
- Pull the dough out of the fridge 20 minutes before rolling.
- Preheat the oven at 350F. Grease the pie tin with butter. Roll the dough out on the floured workspace, place into the prepared pie pan. Using the fork make a small hole and bake for 20 minutes. Remove from the oven.
- In a medium bowl whisk eggs with heavy cream.
In a large mixing bowl combine all the ingredients and pure the filling into the pie crust. Bake for another 20-25 minutes, until the filling is cooked through but not dry. Let it cool completely.