Ingredients

• 2 eggs plus the yolk of a third egg
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 2 cups of pumpkin pulp purée from a sugar pumpkin / OR canned pumpkin purée (can also use puréed cooked butternut squash)
• One 1/2 cup heavy cream or one 12 oz. can of evaporated milk
• 1 good crust

Preparation

• Cut a medium-small sugar pumpkin in half, scrape the insides.
• Line a baking sheet with foil.
• Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them.
• About an hour to an hour an a half. Remove from oven, let cool, scoop out pulp.
• Alternatively, you can cut the pumpkin into sections and steam in a saucepan with a couple of inches of water at the bottom, until soft (strain before using). If you want the purée to be extra smooth, press the pulp through a food mill.

Method

• Preheat the oven to 425°F.
• Beat the eggs in a large. Mix brown sugar, white sugar, salt, spices – cinnamon, ground ginger, nutmeg, ground cloves, cardamom and lemon zest.
• Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
• Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes.
• Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean.
• Cool the pumpkin pie on the wire rack for 2 hours.

NOTE: The pumpkin pie will come out of the oven puffed up, and will deflate as it cools.

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