- 8
Ingredients
- For the crust:
- 1 1/4 cups all purpose flour
- 1/2 cup cold unsalted butter,
- 1/4 cup buttermilk
- 1/4 tsp salt
- 1 tbs sugar
- egg white
- For the Filling:
- 1 15 oz can of pumpkin puree
- 1 12 oz can of evaporated milk
- 2 eggs
- 2/3 cup packed dark brown sugar
- 1 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1 tbs vanilla extract
- For the topping:
- 2 room temperature egg whites
- 1/4 cup sugar
- 1/4 tsp salt
- 3/4 cup honey
Preparation
Step 1
For the crust:
In a medium mixing bowl mix flour, sugar and salt together with a fork.
Cut butter into cold small pieces.
Toss in flour.
Using your thumb and forefinger work the butter pieces into the flour creating small disks. I lightly press each butter piece with my fingers while tossing in the flour.
Slowly pour in buttermilk, knead dough a couple of time until it comes together and holds in a ball. Form a dish and wrap in plastic wrap, refrigerate for 30 minutes.
For the filling:
Meanwhile to prepare you filling whisk all of your ingredients together. Set aside.
Once the dough has chilled, roll out onto a lightly floured surface until it is about 1/8 inch thick. Transfer dough into a 9 inch pie plate. Crimp the sides as desired. Brush with egg white.
Pour filling into unbaked pie crust.
Bake at 375 for about 50 minutes or until the crust is golden brown and the filling has set. You can test it by giving it a shake or insert a tooth pick and if it comes out clean it has finished baking.
To prepare topping:
Whip egg whites on high speed in your electric mixer until foamy.
Add in salt and brown sugar. Return to high speed and whip until soft peaks have formed. Turn off mixer
In a small sauce pan bring honey to a boil. Remove from heat.
Turn mixer back on to high, and slowly pour in hot honey. Mix on high until stiff peaks have formed (this can take a few minutes).
Spread topping over cooled pie and serve.