Pumpkin pie with caramelized honey and brown butter

Roll the pie dough out to about a 13-inch round and brush off excess flour.

Lay it into the pie plate and let it slump into the corner rather than stretching it. Press it into the bottom and up the sides for full contact.

Trim around the rim leaving about a half inch overhang.

Tuck the overhang under itself inside the rim for a double thickness, press it back to the edge, then crimp with floured fingers to anchor it and increase surface area.

Freeze the crust about 10 minutes until cold.

Line the frozen crust with two sheets of foil worked into every corner and fill to the top with pie weights, about four cups of rice, which is about a quart.

Bake at 425 for about 20 minutes.

Brown the butter in a saucepan over medium, stirring and scraping the bottom, until golden solids form.

Off the heat, add the honey. Return to the heat, bring to a boil and cook a couple of minutes until darkened and smelling savory and nutty.

Off the heat, slowly add the cream and stir until smooth. Specks of solid butterfat are normal.

Whisk the eggs to break them up, then whisk in the dark brown sugar until lightened in colour and foamy.

Add the pumpkin, then the cinnamon, ground ginger, allspice, nutmeg and ground clove, and whisk well.

Slowly stream in the hot honey, cream and butter mixture so the eggs do not curdle.

Lift out the foil and weights, prick a couple of holes in the base, and return to the oven turned down to 325 so the crust does not shrink. Bake about another 25 minutes until golden brown all the way across the bottom.

Pour the filling into the baked crust right to the top and smooth the surface.

Bake at 325 until the whole surface is puffed and slightly domed with a slight wobble in the centre. Cool gently in the oven to avoid cracking.

Serve with a big dollop of soft whipped cream and grated fresh nutmeg.