I love fall weather. Mainly, because it's time for delicious desserts like pumpkin pie! This is one of my favorites and this recipe calls for homemade pumpkin purée. Don't worry, you can still use canned pumpkin. Although, I highly recommend puréeing your own for a truly authentic flavor.
PREP TIME: 10-15 MINS
COOK TIME: 1 HOUR - 1 HOUR 10 MINS
INGREDIENTS:
- 2 large eggs + the yolk of a third egg
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 2 cups homemade pumpkin purée OR 1 15 oz can of pumpkin purée (not pie filling, the purée)
- 1 1/2 cup heavy cream or one 12 oz can of evaporated milk
- 1 pie crust, homemade or store-bought
INSTRUCTIONS:
- Preheat your oven to 425°F.
- Make the filling: 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.
- Mix in the pumpkin purée and cream/evaporated milk. Mix together until everything is well combined.
- Pour the filling into an uncooked chilled pie shell. Bake at a high temperature of 425°F for 15 minutes.
- After 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.*
- Cool the pumpkin pie on a wire rack for 2 hours. Note: the pumpkin will deflate as it cools.
- Serve with whipped cream.*
*About half-way through the baking, use a pie shield or foil on the edges to keep the crust from getting too browned.
*Easily make homemade whipped cream! In a stand mixer, pour 2 cups of heavy whipping cream, 1 cup of confectioners/powdered sugar and 1 teaspoon of vanilla. Beat with whisk attachment until stiff peaks form -- about 4-5 minutes. Enjoy!
