Step 1

Preheat the oven: Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.Brown the butter: In a small saucepan

Step 2

cook the butter over medium-low heat

Step 3

stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook

Step 4

stirring and scraping

Step 5

until the sputtering subsides

Step 6

the butter is foaming

Step 7

and the solid bits turn a dark brown

Step 8

5 to 7 minutes.Caramelize the honey: Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning)

Step 9

stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook

Step 10

swirling often

Step 11

until the mixture is darkened slightly and has a savory

Step 12

nutty smell

Step 13

about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream

Step 14

stirring constantly (be careful—the mixture may sputter) until it’s smooth. Set the warm honey mixture aside.Make the pumpkin filling: In a large bowl

Step 15

whisk the eggs to break up the whites and yolks

Step 16

then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two

Step 17

about 1 minute. Whisk in the pumpkin

Step 18

cinnamon

Step 19

ginger

Step 20

vanilla

Step 21

salt

Step 22

allspice

Step 23

nutmeg

Step 24

and cloves until smooth. Slowly stream in the warm honey mixture

Step 25

whisking constantly

Step 26

until the filling is completely homogenous.Fill the crust and bake: Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust

Step 27

you may have some leftover filling

Step 28

which I recommend you keep!) **** Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently

Step 29

45 to 60 minutes.Cool the pie gently: Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually

Step 30

which will prevent cracking on the surface.Serve: Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve. *Use a good-quality

Step 31

dark-hued honey. The more strongly flavored the better

Step 32

so it stands out against the pumpkin. Just don’t use buckwheat or chestnut honey

Step 33

which are too intense. **I don’t bother making my own puree from fresh pumpkin since I’ve never found it worth the effort. Canned pumpkin like Libby’s is lower in moisture and produces a perfectly smooth

Step 34

flavorful pie. ***I like this combination of warm spices

Step 35

but if you are missing one

Step 36

can’t find them all at the store

Step 37

or just don’t like certain spices

Step 38

feel free to come up with your own blend. **** Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste

Step 39

and also because it allows me to sample the filling prior to cutting into the pie!