?I love making pies but never produced a pumpkin pie before until today. This pumpkin pie with honey and caramel whip cream topping ended up great. To my surprise it was gone almost immediately!
Let’s just say I don’t like pumpkin much. I\’m sure is holiday pumpkin time after with that comes making some pumpkin desserts.
I made Cream cheese pumpkin muffins of a couple of weeks ago but as you can’t really tell the pumpkin flavor in the I was comfortable it, we were holding pretty sensational actually 🙂
Anyhow, so my partner bought some organic pumpkin puree and said to make pumpkin pie this morning. I decline since i really couldn’t see myself eating it. I think, why make something considerably more than simply can’t eat it? plus I have other baking things in mind……
Well he actually turned around and said he previously make it!! I thought overall to myself….Thought about want to see ours happen because he hardly gets position and if he does for sure it\’s not to bake pie!
He wanted me to help make the crust nonetheless i also decline, I told him ” it will be easiest to make a pie you might make it from scratch including the crust”. I acquired him the recipe but that had been it!
He used my recipe for that crust belonging to the whole wheat apple pie slab I designed while back and goggled the filling. He actually half the crust recipe in addition to being far because filling is concern we merely made it up since we discovered that recipes justified cream cheese, numerous eggs, sugar, evaporated milk etc…… the things i did not like!
I also have my recipe with the cinnamon caramel sauce since I had some stored in the fridge. You can actually omit this should you want.
The pumpkin pie turned out pretty good in addition to being a gesture I provided to decorated it. The pie is around the unsweetened side for those times you like a extra sweetness You should adding a 1/4 cup extra unrefined sugar on the filling.
It is pumpkin season in fact so…..
Enjoy!
Left pictures is considered the pumpkin pie following coming out of the oven as well as the right picture immediately after decorating together with the whip cream and caramel 🙂
Ingredients:
FILLING
- 2 eggs
- 1 15 oz can pumpkin puree
- 1 14 oz condensed milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 cup unrefined sugar, optional,
CRUST
- 2 cups of whole wheat pastry flour
- 1/2 cup olive oil
- 1/2 cup body fat milk
- 2 teaspoons of salt
Whip topping:
- 1/3 cup heavy cream
- 1-2 tablespoon honey
Directions:
Preheat oven to 425 F.
Mix crust ingredients together inside a bowl and pat recorded on a 9 inch round pie plate. Spend.
In another bowl, with a wire whisk, combine the filling ingredients. Pour superb combination into the prepared pie plate.
Bake at 425F for Fifteen minutes. Reduce the temperature to 350 and bake to get another 35-40 minutes or perhaps just until a cake tester is released clean.
Cool pie down before decorating.
To decorated the pie add topping ingredients in a bowl. That has a hand mixer, whip until firm. Transfer mixture to the piping bag and used any decorating tip that you picked. Pipe one small amount with the edges of the pie and drizzle with caramel sauce.
