Old Fashioned Pumpkin Pie
INSTRUCTIONS : 1 ) Preheat your oven to 425 ° F .
INGREDIENTS
• 2 large 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 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 pumpkin pulp purée from a sugar pumpkin ( see Recipe Note ) OR 1 15-ounce can of pumpkin purée ( can also use puréed cooked butternut squash )
• 1 1 / 2 cup heavy cream or one 12 oz . can of evaporated milk
• 1 good pie crust , chilled or frozen ( see pâte brisée recipe or our no-fail flaky pie crust recipe )
2 ) 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 . Stir in the cream . Beat together until everything is well mixed .
3 ) Pour into pie shell and bake : Pour the filling into an uncooked chilled or frozen 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 . 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 . ( 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 .)
4 ) 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
OCTOBER eaglebrooke newsletter 9