Serve: Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
*Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don’t use buckwheat or chestnut honey, which are too intense.
**I don’t bother making my own puree from fresh pumpkin since I’ve never found it worth the effort. Canned pumpkin like Libby’s is lower in moisture and produces a perfectly smooth, flavorful pie.
***I like this combination of warm spices, but if you are missing one, can’t find them all at the store, or just don’t like certain spices, feel free to come up with your own blend.
**** Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!