- 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
- 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.
- 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.