I did not love pumpkin pie as a kid. My mom would make one every Thanksgiving and she would be the only one who ate it. We used to tease her about making a pie for herself. As a grown-up, I get it. I often wish I could have her by my side at the holidays sharing a slice of this pumpkin pie.
- 3 large eggs
- 1/2 c packed dark brown sugar
- 1/2 c white sugar
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp lemon zest
- 1 15 oz can of Libby pumpkin purée (can also use puréed cooked butternut squash or pumpkin)
- 1 1/2 c heavy cream or one 12 oz. can of evaporated milk
- 1 pre-baked pie crust (Or try homemade pie crust - see note below for recipe)
- Preheat your oven to 425°F.
- Make the filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—pumpkin pie spice, ground ginger, nutmeg, and lemon zest.
- Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
- Pour into the pie shell and Bake at 425°F for 15 minutes.
- 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.
- (You can put foil around the edges of the crust to keep the crust from getting too brown.)
- Cool the pumpkin pie on a wire rack for 2 hours. The pie will deflate as it cools.
- Serve with bourbon and vanilla sweetened whipped cream.
Check out all my dessert recipes here.