Suzanne's Old Fashioned Pumpkin Pie Recipe

Serves 8

* 2 cups of pumpkin pulp purée from a sugar pumpkin* or from 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 good crust (see pâte brisée recipe)

To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.
Method

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream.

If you'd like more delicious recipes and wine pairings, join my website.