Honey Date Pumpkin Pie: A Rich and Flavorful Festive Dessert
Honey Date Pumpkin Pie: A Rich and Flavorful Festive Dessert
Honey Date Pumpkin Pie Recipe for Special Occasions
This pumpkin pie offers a delightful twist on the classic American Thanksgiving dessert by incorporating a unique Korean flair. We’ve infused it with a sweet honey date sauce and chewy yakgwa (traditional Korean honey cookie), creating an unexpectedly harmonious and delicious flavor profile. This recipe yields two 9-inch pies, perfect for sharing with loved ones during the festive season.
Crispy and Flavorful Pie Crust- 315g All-purpose flour
- 1 Tbsp Salt
- 225g Unsalted butter, cold and cubed (1/2 pound)
- 120ml Ice water
Smooth and Sweet Pumpkin Filling- 1 large Egg (for filling mixture)
- 1 tsp Milk (for filling mixture)
- 425g Pumpkin puree (1 can)
- 3 large Eggs (for filling)
- 250g Brown sugar
- 1 Tbsp Cornstarch
- 1/2 tsp Salt
- 4 Tbsp Pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, cloves)
- 240ml Heavy cream
- 60ml Milk
- 1 large Egg (for filling mixture)
- 1 tsp Milk (for filling mixture)
- 425g Pumpkin puree (1 can)
- 3 large Eggs (for filling)
- 250g Brown sugar
- 1 Tbsp Cornstarch
- 1/2 tsp Salt
- 4 Tbsp Pumpkin pie spice (a blend of cinnamon, ginger, nutmeg, cloves)
- 240ml Heavy cream
- 60ml Milk
Cooking Instructions
Step 1
To prepare the pie crust, refer to the recipe link (https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/) for guidance on making a buttery, flaky pie dough. Combine flour and salt in a food processor. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, pulsing until the dough just comes together. Divide the dough into two discs, flatten them, wrap in plastic, and refrigerate for at least 1 hour. This chilling period is crucial for developing a tender and flaky crust.
Step 2
Once chilled, roll out one disc of dough thinly and carefully line your 9-inch pie plates. Trim and crimp the edges as desired. Prick the bottom of the crust with a fork. We’ll blind bake the crust to ensure it’s fully cooked and crisp. Line the crust with parchment paper and fill with pie weights (or dried beans). Bake in a preheated oven at 190°C (375°F) for 15 minutes. Carefully remove the parchment paper and weights, and bake for another 5 minutes. While the crust bakes, prepare the pumpkin filling by following the recipe link (https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/). In a large bowl, whisk together pumpkin puree, 3 eggs, 1 tsp milk, brown sugar, cornstarch, salt, pumpkin pie spice, heavy cream, and 60ml milk until smooth and well combined. Pour the prepared filling into the pre-baked pie shells.
Step 3
Bake the filled pies in the oven, now reduced to 180°C (350°F), for 45-60 minutes, or until the edges are set and the center is just slightly jiggly. Remove from the oven and let cool completely. For a beautiful presentation, you can decorate the top with pastry cutouts in leaf shapes, sugared cranberries, or pieces of chewy yakgwa to add a unique Korean touch to your Honey Date Pumpkin Pie. Enjoy this festive dessert with a glass of warm milk or a cup of coffee!
