Pilgrim Pumpkin Pie with Honey Ginger Whipped Cream

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  • 2 eggs, beaten
  • 2 cups pumpkin puree
  • 3/4 cup honey or agave syrup
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (12 fluid ounce) can evaporated milk

Honey Ginger Whipped Cream

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


Preheat oven to 425 degrees F (220 degrees C).

To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.

To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.