Ingredients:
- 2 large eggs
- 1 large egg yolk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cardamom
- 1/2 teaspoon finely grated lemon zest
- 2 cups homemade pumpkin puree or 1 (15oz can) pumpkin puree
- 1 1/2 cup heavy cream or 1 (12oz can) evaporated milk
- 1 pie crust
Instructions:
- Prepare your crust
- Preheat your oven to 425°F
- In a large bowl, beat the eggs and mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest
- Mix in the pumpkin puree and stir in the cream
- Beat together until everything is well mixed
- Pour the filling into pie crust and bake at 425°F for 15 minutes
- After 15 minutes, lower temperature to 350°F and contine cooking. For a deep dish pie, it will continue cooking for another 50-60 mins. For a shallow pie, it will continue cooking for another 35-45 mins.
- Cool the pumpkin pie on a cooling rack for about 2 hours
- and serve!
Cook Time:
60 mins
Prep Time:
10 mins
Recipe source:
Category:
Recipe image:
