Old Fashioned Pumpkin Pie

Prep: 10 mins Cook time: 60 mins Yields: 6 - 8 slices
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Ingredients

  • 2 large eggs + 1 yolk of a third egg
  • 1/2 cup packed 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
  • 2 cups pumpkin pulp purée from a sugar pumpkin or one 15 oz can of pumpkin purée
  • 1 1/2 cup heavy cream or one 12 oz can of evaporated milk
  • 1 good pie crust, chilled or frozen

Instructions

  • Preheat oven to 425°F (220°C)
  • Springform Pan
    1. Whisk eggs, egg yolk, brown sugar, white sugar, and salt until smooth. Whisk in cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest.
    2. Whisk in pumpkin purée, then slowly whisk in heavy cream (or evaporated milk) until smooth.
    3. Pour into crust and gently tap pan on counter to remove large air bubbles.
    4. Bake at 425°F for 15 minutes, then reduce to 350°F (220°C) and bake another 40 - 50 minutes checking at 40 minutes. Center should still have a slight jiggle.
    5. Turn oven off, crack door, and let pie cool in oven 20 - 30 minutes. Remove and cool completely, then refrigerate at least 4 hours or overnight before removing springform.
    6. If crust gets too dark, loosely cover the crust edges with foil.
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