Pumpkin Pie is a fall staple—no doubt about it. Whether you like it or not, you’re probably faced with endless Pumpkin flavored options every year once Summer turns to Fall. So, we know you have many Pumpkin dishes to make this time of year, but there’s no doubt in our minds that once you try this pumpkin pie—you’ll be making it EVERY year after as one of your favorite Pumpkin Pie recipes. Take it to holiday parties or eat the whole thing yourself—either way, we know you won’t be able to get enough of it!
Cook Time: 60 Minutes
Total Time: 60 Minutes
Servings: 8 Servings
Ingredients:
2 large eggs plus the yolk only of a third egg
½ cup packed dark brown sugar
1/3 cup white sugar
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/8 teaspoon ground cardamom
½ teaspoon lemon zest
2 cups pumpkin pulp puree from a sugar pumpkin or (1) 15oz can of pumpkin puree
1 ½ cups
Turner’s heavy cream
Find It
1 pie crust, chilled or frozen.
Directions:
- Preheat your oven to 425 degrees
- 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 puree. Stir in the cream. Beat together until everything is well mixed.
- Pour mixture into pie shell and bake
- Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425 degrees for 15 minutes.
- After 15 minutes, lower the temperature to 350 degrees. Bake for 45-55 minutes more. The pie is done when a knife tip is inserted in the center and 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.
- 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.
