Well… it’s quite impossible to have Thanksgiving without pumpkin pie. Also, perfect for pumpkin season when you just have too much of them.
- 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
- 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.
- Secondly, preheat your oven to 425°F.
- Then, beat eggs and mix in sugars, salt, lemon zest, spices.
- Next, add in the brown sugar, white sugar, salt, spices— ground ginger, nutmeg, ground cloves, cinnamon, cardamom, and lemon zest.
- Also, add pumpkin and cream: add in the pumpkin purée. Mix in the cream and beat together until everything is well combined.
- Pour everything into pie shell and bake at a high temperature of 425 °F for 15 about minutes.
- Then after 15 minutes of baking, lower the temperature to 350 °F. Bake for another 45 to 55 minutes.
- Let pumpkin pie to cool on a wire rack for 2 hours.
- Serve with some whipped cream.