1 small pie pumpkIn from your local farmer, yields approx 2 cups of pumpkin purée
2 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 of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon of lemon zest
1 1/2 cup heavy cream
1 pie crust, homemade or purchased
Preparing the pumpkin:
Preheat oven to 425*Degrees.
Cut a small sugar or pie pumpkin in half.
Scoop out insides, saving seeds to roast if desired.
Place cut side down on baking sheet.
Bake for 45 minutes, until tender to a fork or knife.
Remove from oven and cool.
Once cool, scoop out flesh and purée in blender or food processor.
This can now be stored in the fridge, freezer, canned, or used immediately in a pie.
Making the pie:
Assemble the pie crust in 9” pie tin.
Preheat the oven to 425*Degrees.
In a bowl, beat in eggs with all the spices, sugar, salt, & lemon zest.
Add puréed pumpkin and cream, stirring until well combined.
Pour purée into pie crust.
Bake at 425* for 15 minutes, then reduce heat to 350* for another 50 minutes.
Pie is ready when knife comes out clean.
Cool for 2 hours. Slice, and serve with fresh whipped cream.