Using a homemade or store-bought crust, you can create a Traditional Pumpkin Pie – a delicious one! Yes, it may be ‘old-fashioned’, but its popularity never fades, not to mention the taste. It would be the best addition to your dinner table during Thanksgiving dinner.
1 pie crust (chilled or frozen)
2 c. pumpkin pulp puree (from a sugar pumpkin) or 15 oz. of pumpkin puree
3 large eggs
1/3 c. white sugar
1/2 c. packed dark brown sugar
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. lemon zest
1/8 tsp. ground cardamom
1 1/2 c. heavy cream or 12 oz. of evaporated milk
- Preheat oven to 425 degrees Fahrenheit.
- Beat the 3 large eggs in a large bowl and add the brown sugar, white sugar, and salt. Mix in the spices (ground ginger, nutmeg, cinnamon, ground cloves, lemon zest, and cardamom) as well.
- Add the pumpkin puree (see the instructions below) and heavy cream. Make sure to mix everything well.
- Pour the filling into the pie shell (uncooked) and bake in the preheated oven for about 15 minutes. Once the time is up, reduce the heat temperature to 350 degrees Fahrenheit and bake for 45 to 55 minutes more. The center should still be jiggly.
- Let the pie cool on a wire rack for a couple of hours. It should deflate as it cools.
- Slice and serve with whipped cream.
Making Pumpkin Puree
Cut a medium sugar pumpkin in half and scrape the insides. You can discard the insides. Line a baking sheet with foil and arrange the pumpkin halves on it with the cut side down. Bake at 350 degrees Fahrenheit for about 60 to 90 minutes or until you can easily pierce them with a fork. Remove from oven, let cool, and scrape out the pulp.
- When checking to see if the pie is done, try inserting the tip of a knife in the center. If it comes out relatively clean, then the pie is done.
- Half-way through the baking, you might want to put foil around the edges to prevent the crust from getting burnt. You can also utilize a pie protector for this.