it is currently snowing outside my kitchen window, the winter scented candle is lit & i am so ready for the holidays! with american thanksgiving just around the corner (which signals the start of the holiday season for me), i wanted to share a not so traditional pumpkin pie recipe.
this pie blends the earthiness of matcha with the coziest pumpkin spices. i use honey as the main sweetener here, as i love how it pairs with matcha. i always use aiya's culinary grade matcha in my recipes, as it is strong enough to hold its flavour when mixed with other ingredients. pumpkin pie can be a little difficult to know when it is ready to come out of the oven & overbaking it can cause it to crack. follow the directions closely & make sure the edges have set, but the center still has a little jiggle to it. the center will finish cooking when you remove it from the oven. although, if it does crack just cover it with whipped cream! no one ever has to know.
- 1 (nine inch) unbaked pie crust, store bought or homemade
- 1/2 cup turbinado sugar
- 1/2 cup honey
- 3 large eggs, room temperature
- 2 cups pumpkin puree
- 1 1/4 cup whipping cream
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons aiya's culinary grade matcha
- 1 tablespoon water, boiling
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- powdered sugar, for dusting
- preheat oven to 400 degrees & chill prepared pie crust in the refrigerator.
- in a large mixing bowl whisk together the sugar, honey, eggs, pumpkin, cream & vanilla until well blended.
- in a small mixing bowl add the matcha & boiling water. whisk virgorously until the matcha is fully dissolved.
- add matcha to the pumpkin mixture followed by the ginger, cinnamon, nutmeg & salt. stir until combined.
- transfer filling to prepared pie crust & bake for 45 minutes, until the edges have set & the center is still jiggly. let cool to room temperature before serving, about 4 hours.
- dust with powdered sugar & top with whipped cream!