I love the extra depth and earthly-ness that the Golden Turmeric adds to this classic pumpkin pie recipe with a little honey twist. My daughter and I made this pie together and then proceeded to eat half of it right way with cups of tea and coffee. The color is amazing and really adds that golden glow to any meal.
A great way to substitute honey for refined sugar and the added boost from the power anti-inflammatory qualities of turmeric and curcumin.
Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup Golden Turmeric Honey by Colorado Hemp Honey
1 teaspoon ground cinnamon (I like a spicey pie so I add ¼ tsp more)
1/2 teaspoon salt
1/2 teaspoon ground ginger (I add ¼ tsp more)
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk (Evaporated milk can make this recipe a little too sweet for me, I like to swap out ½ of the evaporated milk for Almond milk and corn starch mixture, look for vegan alternatives to evaporated milk to make the a less sweet recipe)
1/2 cup 2% milk (I skipped this when I did a vegan pie and only added Almond milk, came out great)
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
- This is the best part, everything goes in one bowl! In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs and evaporated milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
- On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.
Stock up on Turmeric Hemp Honey now...
This recipe was originally taken from https://www.tasteofhome.com/recipes/honey-pumpkin-pie/