2 large eggs plus the yolk of a third egg
1/2 cup brown sugar
1/3 cup white sugar
1/2 tsp salt
2 tsps cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground cardamom
1/2 tsp lemon zest
2 cups pumpkin pulp purée*
1 1/2 cup heavy cream or 350 gr of evaporated milk
1 ready made crust
Halloween is already gone and we are certain that after all that curving to make your pumpkin creations, you must have a lot of pulp left. What better way to use it and make a delicious classic pumpkin pie!
To make the pulp puree: Preheat the oven at 180C, roast the pumpkin ( without seeds) cut side down for 40-60 minutes, take it out of the oven and blend it.
To make the pie
Preheat oven to 220C
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.Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 220C for 15 minutes.
Then after 15 minutes, lower the temperature to 180C. Bake for 45 to 55 minutes. 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, put foil around the edges to keep the crust from getting too browned. 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.
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