I am of the belief every girl needs to choose a couple of desserts (I like mine to be seasonal) to undertake in perfecting. My number one on the list for Fall is Pumpkin Pie. With the pumpkin craze leaving no one or nothing left behind, I decided to take it back to basics.
My favorite thing about the recipe is that people tell me every time I make it how much they loved it, despite their aversion to Pumpkin Pie. This will become one of your staple recipes and it is truly a great one to be known for!
2 cups of canned pumpkin 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
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 pie crust
Step 1.) Preheat your oven to 425°F.
Step 2.) Beat 2 eggs plus the yolk of a third egg in a large bowl. Mix in the 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 cardamon and 1/2 teaspoon of lemon zest. Mix in the 2 cups of canned pumpkin purée. Stir in the 1 1/2 cup heavy cream. Beat together until everything is well mixed.
Step 3.) Pour the filling into an uncooked 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, or until a knife inserted in the center comes out clean. (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.)
Step 4.) Cool the pumpkin pie on a wire rack for 2 hours. The pie will leave the oven puffed up, it will deflate as it cools.