Tuesday, November 23, 2010

Old Fashioned Pumpkin Pie

 Suzanne's Old Fashioned Pumpkin Pie


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



  • Preheat oven to 425°F.
  • Mix sugars, salt, and spices, and lemon zest in a large bowl. 
  • Beat the eggs and add to the bowl. 
  • Stir in the pumpkin purée. 
  • Stir in cream. 
  • Whisk all together until well incorporated.
  •  Pour into pie shell and bake at 425°F for 15 minutes. 
  • After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Cool on a wire rack for 2 hours.
Serve with whipped cream.

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.


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