Pumpkin Sage Pie
  • 1 recipe pate brisee, blind baked(or other pre-baked crust)
  • 1 stick unsalted butter(4 ounces)
  • 1cup heavy cream
  • 7 fresh sage leaves
  • 1/2cup packed brown sugar
  • 1/2teaspoon salt
  • 1/2teaspoon cinnamon
  • 1/4teaspoon ginger
  • 1/4teaspoon allspice
  • 2 eggs
  • 1 15-ounce can pumpkin puree
  • 1/2cup honey
  1. Preheat the oven to 350°F. Brown the butter in a medium sized pot over medium-high heat. Once it begins to smell nutty, add the heavy cream and sage. Steep until the cream begins to foam, remove from heat, and let cool.
  2. Whisk together the brown sugar, salt, and spices until the spices are evenly distributed. Whisk in the eggs.
  3. Strain the butter and cream mixture to remove the sage, and whisk together with the pumpkin.
  4. Whisk in the honey, then the eggs and sugar. Mix until smooth.
  5. Pour into the pre-baked crust and bake for 40 minutes, or until the center is just slightly firm. Let cool for at least one hour before slicing.