This is quite savory for a pie.
8 oz. Pumpkin, canned
1 Egg
1/3 c. Sugar
3 oz. Evaporated milk, whole
½ tsp. Cinnamon, ground
¼ tsp. Salt
1/8 tsp. Ginger
1/3 c. Butter, unsalted, melted
1/3 c. Pecans, halves, chopped fine
2/3 c. Chocolate crumbs
2 c. Cream, heavy
½ whole vanilla bean
¾ c. honey
2 oz. chocolate syrup
In a mixer bowl, combine all the pie ingredients, and mix well.
Melt butter and combine with pecan and chocolate crumbs.
In a 5.5 fluted, nonstick brioche pan, place in the pie batter. Tap the pan lightly to even out the mix. Top with the crust mix and smooth out.
Invert the pan crust side down on a cookie sheet and bake at 350* for 25-30 minutes.
While the pie is baking, split the vanilla bean in half and scrape on half into the cream, add the honey and sugar and whip until stiff peaks.
When pie is done, let cool and remove from pan.
To serve, zigzag the chocolate syrup across the bottom of a plate. Center the pie and top with the whipped cream. Garnish with ground cinnamon.
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