Illinois

Pumpkin Pie

Illinois grows more pumpkins than any other state, and this pie celebrates that heritage. Made with locally grown sugar pumpkins and sweetened with Illinois honey, this silky custard pie is the quintessential autumn dessert with warm spices and rich flavor.

1 hr 15 min Serves 8 Fall Classic Local Honey

Equipment Needed

  • 🥧 9-inch deep dish pie plate
  • 🥣 Large mixing bowl
  • 🥄 Whisk
  • 📏 Rolling pin
  • 🍳 Baking sheet
  • 🌡️ Oven thermometer

Instructions

  1. 1

    Make the Pie Crust

    In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 1 hour.

  2. 2

    Roll and Fit the Crust

    Roll chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch deep dish pie plate. Trim edges to 1 inch beyond rim, fold under, and crimp decoratively. Refrigerate for 30 minutes.

  3. 3

    Blind Bake the Crust

    Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden. Set aside.

  4. 4

    Prepare the Pumpkin Filling

    In a large bowl, whisk together pumpkin puree, honey, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition.

  5. 5

    Add Cream and Spices

    Pour in the heavy cream and whisk until fully incorporated. Add cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the filling is completely smooth and spices are evenly distributed.

  6. 6

    Fill and Bake

    Pour the pumpkin filling into the par-baked crust. Place on a baking sheet. Bake at 375°F for 45-55 minutes, until the edges are set but the center still has a slight jiggle.

  7. 7

    Cool the Pie

    Remove from oven and let cool on a wire rack for at least 2 hours. The filling will continue to set as it cools. Do not refrigerate until completely cooled.

  8. 8

    Make Whipped Cream

    When ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. Dollop generously on each slice or spread over the entire pie.

  9. 9

    Add Final Touches

    Dust the whipped cream lightly with ground cinnamon for a beautiful presentation and extra warmth of flavor.

  10. 10

    Serve and Enjoy

    Slice and serve at room temperature or slightly chilled. This pie is perfect for Thanksgiving, but delicious any time during fall and winter months.

Tips & Variations

Fresh Pumpkin Puree

For homemade puree, use sugar pumpkins (pie pumpkins). Cut in half, roast at 400°F for 45 minutes, then puree and strain to remove excess moisture.

Illinois Honey Varieties

Try different local honey varieties like clover, wildflower, or prairie honey. Each adds its own unique flavor profile to the pie.

Prevent Cracking

To prevent surface cracks, don't overbake. The center should still wobble slightly when done. Avoid opening the oven door during baking.

Make-Ahead Option

Bake the pie up to 2 days ahead. Store covered in the refrigerator. Bring to room temperature before serving for best flavor.

Maple Variation

Substitute half the honey with pure maple syrup for a maple-pumpkin flavor combination that's equally delicious.

Gingersnap Crust

For a twist, use crushed gingersnap cookies mixed with melted butter as the crust base instead of traditional pie dough.