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Claire Saffitz’s caramelized honey pumpkin pie with golden crust and glossy honey topping, freshly baked dessert

Claire Saffitz’s Caramelized Honey Pumpkin Pie

A rich, silky pumpkin pie made with caramelized honey and browned butter for deep, complex flavor. This recipe uses a slow-cooling method to prevent cracks, resulting in a smooth custard filling and crisp crust, perfect for holidays or special occasions.
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Prep Time 45 minutes
Cook Time 1 hour
Cooling & Chilling Time 4 hours
Total Time 6 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 380
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 ¼ cups All-purpose flour Spoon & level for accuracy
  • ½ tsp Salt Fine sea salt preferred
  • 1 tbsp Sugar Helps crust brown
  • 10 tbsp Unsalted butter Cold, cut into cubes
  • 3–4 tbsp Ice water Add gradually
  • ⅓ cup Honey Use pure, mild-flavored honey
  • 4 tbsp Unsalted butter For caramelizing with honey
  • 1 can (15 oz) Pumpkin purée Canned pumpkin, not pie filling
  • 1 cup Heavy cream Full-fat (≈35%) for best texture
  • 3 large Eggs Room temperature
  • 1 tsp Ground cinnamon Fresh for best flavor
  • ½ tsp Ground ginger Adds warmth
  • ¼ tsp Ground nutmeg Freshly grated if possible
  • ⅛ tsp Ground cloves Strong—don’t overuse
  • ½ tsp Salt Balances sweetness

Equipment

  • 1 9-inch Pie Plate Glass or ceramic works best for even baking
  • 1 Rolling Pin For rolling out the pie dough evenly
  • 1 Mixing bowl (large) For pumpkin filling
  • 1 Mixing bowl (medium) For dry ingredients or honey mixture
  • 1 Saucepan Needed to caramelize honey and butter
  • 1 Whisk For smooth, lump-free filling
  • 1 Measuring cups Dry and liquid measurements
  • 1 Measuring spoons For spices and salt
  • 1 Baking sheet Optional, to place under pie for spill protection
  • 1 Parchment Paper or Foil For blind baking the crust
  • 1 Pie Weights / Dry Beans Prevents crust puffing during parbaking
  • 1 Pastry Brush For egg wash on crust
  • 1 Wire Cooling Rack Allows even cooling, prevents soggy bottom
  • 1 Oven Conventional home oven
  • 1 (optional) Instant-Read Thermometer Checks doneness (~175°F / 80°C center)

Method
 

  1. Make the crust
    Mix flour, salt, sugar, and cold butter until crumbly. Add ice water slowly to form dough. Chill, roll out, place in a 9-inch pie plate, and crimp edges.
  2. Parbake the crust
    Freeze crust 15 minutes. Bake at 425°F (220°C) with pie weights for 15 minutes. Remove weights and bake 5–7 minutes more. Brush with egg wash and bake 1–2 minutes. Cool.
  3. Caramelize honey
    Heat honey and butter in a saucepan over medium-high heat. Boil 3–5 minutes until darker and nutty-smelling. Slowly whisk in cream. Let cool slightly.
  4. Make the filling
    Lower oven to 350°F (175°C). Whisk pumpkin, eggs, spices, and salt. Slowly whisk in the warm honey mixture until smooth.
  5. Fill and bake
    Pour filling into cooled crust. Bake 45–60 minutes until edges are set and center gently jiggles.
  6. Cool properly
    Turn oven off and crack the door open. Let pie cool inside for 30 minutes. Remove and cool completely, then refrigerate at least 4 hours before slicing.

Video

Notes

  • Crack-Free Tip: Always cool the pie slowly in the turned-off oven with the door slightly open.
  • Doneness Check: Center should gently wobble, not look liquid or fully firm.
  • Best Texture: Chill at least 4 hours before slicing for a clean cut.
  • Pumpkin Choice: Use 100% canned pumpkin purée, not pumpkin pie filling.
  • Flavor Boost: Fresh spices and real honey make a noticeable difference.
  • Make Ahead: Pie tastes even better the next day—perfect for holidays.
  • Storage: Keep refrigerated; consume within 3–4 days.