Suzanne’s Old Fashioned Pumpkin Pie

Name: Suzanne’s Old Fashioned Pumpkin Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons cinnamon; 118 milliliters packed dark brown sugar; 2 eggs plus the yolk of a third egg; 0 teaspoons ground cardamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 0 teaspoons ground nutmeg; 355 milliliters heavy cream or 1 12 oz. can of evaporated milk; 1 teaspoons lemon zest; 1 good crust (see pâte brisée recipe); 473 milliliters pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée; 1 teaspoons salt; 79 milliliters white sugar

One portion of this dish contains around 4g of protein, 23g of fat, and a total of 374 calories. This vegetarian recipe serves 8. It will be a hit at your Thanksgiving event. If you have crust, brown sugar, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

1 Preheat oven to 425°F.2

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Zest

Pumpkin

Spices

Cream

Egg

Salt

Equipment you will use

Bowl

Whisk all together until well incorporated. 3

Equipment you will use

Whisk

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Bake 40-50 minutes, or until a knife inserted near the center comes out clean.4 Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Ingredients you will need

Pumpkin

Egg

Equipment you will use

Wire Rack