Pumpkin Pie



  1. Preheat your oven to 425°F.
  2. 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.
  3. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  4. Pour into the pie shell and Bake at 425°F for 15 minutes.
  5. After 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more.
  6. 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.
  7. (You can put foil around the edges of the crust  to keep the crust from getting too brown.)
  8. Cool the pumpkin pie on a wire rack for 2 hours.
  9. The pie will deflate as it cools.
  10. Serve with bourbon and vanilla sweetened whip cream.

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