Spiced Pumpkin Pie
Just like your Grandma used to make!
- 2 FGF eggs plus the yolk of a third egg
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1/2 tsp salt
- 2 tsp cinnamon, ground
- 1 tsp ginger, ground
- 1/4 tsp nutmeg, ground
- 1/4 tsp cloves, ground
- 1/8 tsp cardamon, ground
- 1/8 tsp all spice, ground
- 3/4 tsp lemon zest
- 2 cups homemade pumpkin purée (2 souper cubes, defrosted) or 1-15oz can of pumpkin purée
- 1½ cups heavy cream
- 1 homemade pie crust chilled or frozen
- Preheat your oven to 425°F.
- Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, all spice, 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 425°F for 15 minutes.Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. 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, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
- Cool the pumpkin pie on a wire rack for 2 hours.
Tips to know if your pie is done:
- The center of the pumpkin pie should “jiggle like Jello, not wiggle like a wave.” Meaning, when you nudge your pumpkin pie, the filling should be firmer around the edges, but still jiggle in the center.
- A toothpick inserted halfway between the outer edge and the center of the pie should come out mostly clean. (It doesn’t have to be bone dry right out of the oven—remember, the custard continues to cook as it cools.)