Claire Saffitz Pumpkin Pie Recipe
Improve your pumpkin pie skills with this simple Claire Saffitz Pumpkin Pie recipe. Get all proportions right to make a moist, flavorful, and super delicious pie in less than an hour. It is simple and easy if you follow our step-by-step instructions.
Equipment
- baking sheet
- saucepan
- whisk
Ingredients
- 1 all-butter pie shell (parbaked in a 9-inch pie plate and cooled)
- 5 tbsp unsalted butter
- 4 large eggs
- ¹⁄3 cup honey
- ¾ cup heavy cream
- 1 can unsweetened pumpkin puree (not pumpkin pie filling)
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- 1 tsp 1 tsp vanilla extract
- ¼ cup packed dark brown sugar
- 1 tsp kosher salt
- ½ tsp ground allspice
- ½ tsp ground nutmeg (plus more for serving)
- ¼ tsp ground cloves
- Softly whipped cream (for serving)
Instructions
- Preheat an oven to 325°F and arrange an oven rack in the center. Line the rimmed baking sheet with foil and place the parbaked pie crust on it.
- Cook the butter over medium-low heat in a small saucepan, stirring and constantly scraping the sides and bottom.The mixture will sputter as the water boils off, but you should continue stirring and scraping until the sputtering subsides and the butter foams.It should take about 5-7 minutes.
- Remove the saucepan from the heat immediately and add the honey. Stir to combine and return the saucepan to medium heat. Then bring the warm honey mixture to a boil and continue cooking for about 2 minutes until it darkens slightly and releases a nutty smell.
- Remove the saucepan from the heat and stream in the heavy cream slowly, constantly stirring until smooth. Set the mixture aside.
- Whisk the eggs to break up the yolks and whites in a large bowl. Then add brown sugar and whisk vigorously for about a minute until the mixture has lightened in color.
- Whisk in the cinnamon, vanilla, ginger, allspice, nutmeg, cloves, and pumpkin until this pumpkin mixture becomes smooth. After that, stream in a warm honey mixture slowly, constantly whisking until entirely homogeneous.
- Pour the pumpkin dough into the parbaked crust and carefully transfer your pie to the center rack. Bake for 45-60 minutes until the filling is puffed around the edges and the center wobbled gently.
- Turn off the oven and let the pie cool completely in the oven by propping the door with a wooden spoon. It will prevent the surface from cracking.
- Slice your pumpkin pie into wedges and top each with whipped cream. Sprinkle some freshly grated nutmeg over the cream, and bon appétit!
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