Old Fashioned Pumpkin pie
Please don't be scared by this one, since the filling is made from scratch. It's so worth it, I promise. Just pick up a crust from Trader Joe's freezer section and some sugar pumpkins, which they have as well and you're ready to rock and roll!
Serves: 8 Ingredients: 2 eggs plus the yolk of a third egg ½ c. packed dark brown sugar 1/3 c. white sugar ½ tsp. salt 2 tsp. cinnamon 1 tsp. ground ginger ¼ tsp. ground nutmeg ¼ tsp. ground cloves 1/8 tsp. ground cardamom (or you could just use 2 ½ tsp. pumpkin pie seasoning, which is what I did) ½ tsp. lemon zest 2 c. pumpkin puree from a sugar pumpkin* 1 ½ c. heavy cream 1 good crust like Trader Joe’s in the freezer section *To make the pumpkin puree from scratch: which is honestly the easiest thing ever. If you can roast veggies in the oven, then you can make a pumpkin pie from scratch. It tastes so much better. Preheat your oven to 305. Cut a medium sizes sugar pumpkin in half. Scrape out the insides (seeds and stringy-looking things) and discard. Line a baking sheet with parchment paper. Place the pumpkin halves cut side down on the lined baking sheet and bake for an hour and 15 minutes. Remove from the oven, let cool and then scoop out the pulp. I did this the day before I made the pie, to make sure the pulp was completely cool. Directions: Preheat the oven to 425. Beat the eggs in a large bowl. Mix in sugars, salt, spices and lemon zest. Add the pumpkin to the mixture and mix till thoroughly incorporated. Next, stir in the cream. Place the pie crust in your pie dish. Pour in the filling. Bake at 425 for 15 minutes. After 15 minutes, lower the temperature to 350. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (Half-way through the baking, check the crust and if it is already brown, put foil around the edges or use a pie protector.) Cool the pumpkin pie on a wire rack for 2 hours. I also made the pie the day before eating it. It just cuts way easier. Just take it out of the fridge and bring it to room temperature before serving. Also, don’t forget the whipped cream!