Easy Pumpkin & Honey Pie

• servings: 8 slices

Ingredients

For the crust

5 ounces [144 g] graham crackers (1 sleeve from a standard package)

1 teaspoon ground cinnamon

½ teaspoon kosher salt

6 tablespoons unsalted butter, melted

For the filling

2 large eggs

One 15-ounce [425 g] can pumpkin (not pie filling!)

½ cup [120 ml] heavy cream

⅔ cup [160 ml] honey

½ teaspoon kosher salt

1½ teaspoons ground ginger

¼ teaspoon ground cloves

For the topping

1 cup [240 ml] heavy cream

3 tablespoons honey

¼ teaspoon kosher salt

Directions

First, preheat your oven to 350°F [175°C].

Place the graham crackers in a food processor and blitz until finely ground (or place in a large plastic bag, and crush with a rolling pin until the crumbs are very fine). You should have 1½ cups of crumbs.

Transfer the crumbs to a large bowl and stir in the cinnamon and salt. Then stir in the melted butter.

Transfer the crumbs to a 9-inch [23-cm] pie pan and spread them out to cover the surface. Use the underside of a measuring cup to press the crumbs down firmly so they form a nice even layer on the bottom and sides of the pan.

Place the eggs in a large bowl and whisk well to combine. Whisk in the pumpkin, heavy cream, honey, salt, ginger, and cloves. Transfer the filling to the prepared crust.

Bake the pie until a paring knife inserted in the filling near the edge of the pie comes out clean and the whole pie still has a slight jiggle but none of the filling is loose, about 1 hour and 10 minutes.

Place the pie on a cookie cooling rack and allow it to cool to room temperature. Proceed with the topping or cover, refrigerate for up to 3 days, and then bring back to room temperature before topping and serving.

Place the heavy cream, honey, and salt in a large bowl. Use an electric handheld mixer on high speed or use an electric stand mixer or just a whisk and a lot of elbow grease to allow the cream to form soft peaks (like a pillow of whipped cream). Spoon the cream on top of the pie. Cut into wedges and serve immediately.

Notes

From: ‘Simply Julia’ by Julia Turshen