Cook time: 1 hour
Yield: Serves 8
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
1/8 teaspoon ground cardamon
1/2 teaspoon of lemon zest
2 cups of pumpkin pulp purée from a sugar pie pumpkin or from canned pumpkin purée (visit our website for an easy recipe for fresh pumpkin puree)
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1 good pie crust
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: 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. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.