Name: Crowd Pleaser Pumpkin Pie
Prep time: 2 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Ingredients: 2 large eggs plus the yolk of a third egg (freeze or save the white for other recipes); 1/2 cup dark brown sugar, packed; 1/3 cup white sugar; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4teaspoon ground cloves; 1/8 teaspoon ground cardamom; 1/2 teaspoon lemon zest; 2 cups sugar pumpkin purée; 1 1/2 cups heavy cream or one 12-ounce can evaporated milk; 1 9-inch uncooked pie crust, chilled or frozen

Crowd Pleaser Pumpkin Pie

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Give the traditional pumpkin pie a flavor boost with fresh pumpkin purée you can make yourself. You’ll wind up with our silky, flavorful Crowd Pleaser Pumpkin Pie that will have your guests coming back for seconds! If there’s any left over, it freezes well.

Author: Bill Dugan
Prep Time: 30 minutes
Cooling Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Yield: Serves 8
Category: Bakery

Ingredients

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2 large eggs plus the yolk of a third egg (freeze or save the white for other recipes)
1/2 cup dark brown sugar, packed
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4teaspoon ground cloves
1/8 teaspoon ground cardamom
1/2 teaspoon lemon zest
2 cups sugar pumpkin purée
1 1/2 cups heavy cream or one 12-ounce can evaporated milk
1 9-inch uncooked pie crust, chilled or frozen

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Instructions

Preheat the oven to 425 degrees F.
Beat the eggs in a large bowl. Add in both sugars, plus the salt, spices, and lemon zest.
Mix in the pumpkin purée.
Stir in the cream and beat the ingredients together until well mixed.
Pour the mixture into an uncooked chilled or frozen pie shell.
Bake at 425 degrees F for 15 minutes
Then lower the temperature to 350 degrees F and bake for 45 to 55 minutes longer.
The pie is done when a knife tip inserted in the center comes out wet, but mostly clean. The center of the pie should be just a little jiggly.
Crust tip: Put foil around the edges of the crust (or use a pie protector) about halfway through baking to keep the crust from over-browning.
Cool pie on a wire rack for 2 hours. Serve with whipped cream.

Find it online: https://foodgardening.mequoda.com/recipe/crowd-pleaser-pumpkin-pie/