Well… it’s quite impossible to have Thanksgiving without pumpkin pie. Also, perfect for pumpkin season when you just have too much of them.

INGREDIENTS:

• 2 large eggs and the yolk of a third egg
• 1/2 cup dark brown sugar
• 1/3 cup white sugar
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp ground cardamom
• 1/2 tsp lemon zest
• medium-size pumpkin or already made 2 cups pumpkin pulp purée
• 1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
• 1 pie shell

PREPARATION:

1. Firstly, to make pumpkin purée from the scratch cut a medium-size pumpkin in half. Scrape out the insides and discard. Line a baking sheet with or foil. Add the pumpkin halves cut side down and bake at 350 °F about an hour. Remove from oven, let it cool, scoop out the pulp.
2. Secondly, preheat your oven to 425°F.
3. Then, beat eggs and mix in sugars, salt, lemon zest, spices.
4. Next, add in the brown sugar, white sugar, salt, spices— ground ginger, nutmeg, ground cloves, cinnamon, cardamom, and lemon zest.
5. Also, add pumpkin and cream: add in the pumpkin purée. Mix in the cream and beat together until everything is well combined.
6. Pour everything into pie shell and bake at a high temperature of 425 °F for 15 about minutes.
7. Then after 15 minutes of baking, lower the temperature to 350 °F. Bake for another 45 to 55 minutes.
8. Let pumpkin pie to cool on a wire rack for 2 hours.
9. Serve with some whipped cream.

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