Honey Ginger Cream Topping For Pumpkin Pie Recipes

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HONEY-GINGER CREAM



Honey-Ginger Cream image

This whipped cream topping is great served with pumpkin or sweet potato pie, or any holiday dessert of your choosing.

Provided by JackieOhNo

Categories     Pie

Time 10m

Yield 4 cups

Number Of Ingredients 3

2 cups chilled whipping cream
1/4 cup honey
1/2 teaspoon ground ginger

Steps:

  • In a chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding honey and ginger.
  • Chill 1 to 2 hours before serving.

Nutrition Facts : Calories 475.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 46.1, Carbohydrate 20.9, Fiber 0.1, Sugar 17.5, Protein 2.5

CARAMELIZED HONEY PUMPKIN PIE



Caramelized Honey Pumpkin Pie image

Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.

Provided by Claire Saffitz

Categories     Thanksgiving     Fall     Dessert     Pie     Bake     Pumpkin     Honey     Milk/Cream     Spice     Cinnamon     Nutmeg     Clove     Egg     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 16

1 all-butter pie shell, parbaked in a 9-inch pie plate and cooled
5 tablespoons (2.5 oz / 71g) unsalted butter
¹⁄3 cup (4 oz / 113g) honey
¾ cup (6 oz / 170g) heavy cream, at room temperature
4 large eggs (7 oz / 200g), at room temperature
¼ cup (1.8 oz / 50g) packed dark brown sugar
1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon (0.11 oz / 3g) Diamond Crystal kosher salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg (preferably freshly grated), plus more for serving
¼ teaspoon ground cloves
Softly whipped cream, for serving
Special Equipment: A 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

Steps:

  • Preheat the oven:
  • Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
  • Brown the butter:
  • In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
  • Caramelize the honey:
  • Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
  • Make the pumpkin filling:
  • In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
  • Fill the crust and bake:
  • Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
  • Cool the pie gently:
  • Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
  • Serve:
  • Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
  • Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
  • Cooks' Notes
  • Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
  • Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

Make and share this Honey Pumpkin Pie recipe from Food.com.

Provided by Philip and Karen Se

Categories     Pie

Yield 6-8 serving(s)

Number Of Ingredients 12

2 eggs
1 1/2 cups pumpkin puree
3/4 cup honey
1/2 cup light cream
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons sour cream (Note: the sour cream and milk are used to produce a decorative lattice pattern. This can be omitted.)
1 1/2 teaspoons milk
pie crust

Steps:

  • Line 9-inch pie plate with pastry disk.
  • Flute the edge. With fork, prick shell all over.
  • Place in freezer for 30 minutes.
  • Line pastry shell with foil or parchment paper, then fill with pie weights or pie chains.
  • Bake empty shell on the lowest rack in 400 F oven for 10 minutes.
  • Remove both weights and foil; continue baking for about 10 minutes longer or until pastry is set. FILLING: Meanwhile, in large bowl, beat eggs lightly.
  • Add pumpkin, honey, light cream, cinnamon, cloves, ginger, nutmeg and salt. Combine thoroughly and pour into the pastry shell.
  • Combine sour cream with milk; pour into plastic dispenser with very, very, very narrow opening.
  • Hold finger over the opening and position the dispenser above the pie. Remove finger and quickly drizzle mixture in spiral pattern over filling.
  • Beginning at centre, pull tip of knife towards the perimeter through filling and sour cream mixture at 8 evenly spaced intervals about 1/4 inch deep.
  • Beginning at outside, pull knife through middle of intervals toward centre to create web pattern.
  • Bake on lowest rack in 350 F oven for about 1 hour or until filling is set and point of knife inserted into centre comes out clean.
  • Let cool on rack.

Nutrition Facts : Calories 212.4, Fat 6.6, SaturatedFat 3.5, Cholesterol 85.6, Sodium 230.5, Carbohydrate 38.5, Fiber 0.6, Sugar 35.4, Protein 3.3

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