~200-250g of pumpkin puréeI set some purée aside for the pie whenever I cook a pumpkin for a soup. This, however, tends to be more watery than I’d like so I drain it first.
cut the edge if there’s too much overhang, tuck the edge to double it, then crimp it
this stretches the thick edge out, thinning it for better baking
freeze the pie crust, about an hour or so
weight the crust down with something
bake the crust at 220°C for 20 minutes
place on a baking sheet to prevent any dripping if there’s an overhang
then at 160°C for another 20 minutes
lower temperature reduces the shrinking of the crust
filling
in a saucepan
brown the butter
add honey
bring to a boil
bring off the heat
slowly add the cream
in a separate bowl
whisk eggs then add dark brown sugar
add the pumpkin and spices
whisk together
slowly stream the hot mixture from the saucepan
when the crust is baked add the filling
bake at 160°C for 45-60 minutes
let cool
in case there are no cracks in the filling and you desperately need to maintain that, turn off the oven, prop the door open and let the pie cool in the oven
it’s possible the filling expanded and already cracked while cooking, in which case . . . whatever, take it out the oven
