Ok there are A LOT of pumpkin pie recipes, but this one is special.
4 large eggs , at room temperature2 teaspoons ground cinnamon½ teaspoon ground allspiceSoftly whipped cream, for servingPreheat 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.In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off.
Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly until it’s smooth. Set the warm honey mixture aside.In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth.
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