With autumn comes Halloween as well as Thanksgiving, both of whom have their uses for the mighty pumpkin!
The former of course uses it as a decoration, the famous (or infamous) jack-o-lantern but when it comes the day of mass eating, pies remain not only requested by practically required. Hence this recipe to make your very own pumpkin pie!
- 2 cups of pumpkin pulp purée
- 1 1/2 cup heavy cream (or 1 12 oz. can of evaporated milk)
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt (kosher or sea salt if available)
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ginger (ground)
- 1/4 teaspoon nutmeg (ground)
- 1/4 teaspoon cardamon (ground)
- 1/2 teaspoon of lemon zest
- 1 uncooked pie shell (graham cracker preferably)
Beat the eggs in a large bowl mixing bowl. Use a fork or a whisk, whichever you prefer. Mix in the sugars, salt, spices, and lemon zest. Then stir in the pumpkin purée. Followed by the cream. A food processor will work as well, but keep the speed low and use it in short bursts. The idea is for a smooth filling.
You should also preheat your over to 425°F.
Pour the filling into the uncooked pie shell and pop into the oven for about fifteen minutes. Then, lower the temperature in the oven to 350°F for between 45 to 55 more minutes. A quick test is to insert a knife into the center. When in comes out clean, the pie is ready. It will also come out “inflated” and slightly “flatten” as it cools.
Let it cool about two hours at room temperature before serving. Many prefer pumpkin pie with some kind of whipped cream, but others like a la cart or sometimes a scoop of ice cream.