Old Fashioned Pumpkin Pie

Ingredients

• 2 large eggs plus the yolk of a third egg
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon lemon zest
• 2 cups pumpkin pulp purée from a sugar pumpkin* OR 1 15-ounce can of pumpkin purée
• 1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
• 1 good crust

Directions

1. Heat your oven to 425 degrees F. In a large bowl, beat the eggs, then stir in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
2. Add the pumpkin purée and mix it in, then pour in the cream. Beat everything together until the filling is smooth and evenly combined.
3. Pour the filling into an uncooked chilled or frozen pie shell. Bake at 425 degrees F for 15 minutes. After those 15 minutes, turn the oven down to 350 degrees F and continue baking for 45 to 55 minutes more. You’ll know it’s ready when the tip of a knife inserted into the center comes out wet but mostly clean, and the center still has just the tiniest wobble. About halfway through baking, if the crust is browning too quickly, shield the edges with foil or a pie protector.
4. Let the pumpkin pie cool on a wire rack for 2 hours. It will look puffed when it first comes out of the oven from the eggs, then settle back down as it cools.
5. Serve with whipped cream.