Pumpkin Pie

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Yield: 8 Servings
Ingredients: eggs and yolk of another egg: 2; cup of packed dark brown sugar: 1/2; cup of white sugar: 1/3; tsp of salt: 1/2; tsp of cinnamon: 2; tsp of ground ginger: 1; tsp of ground nutmeg: 1/4; tsp of ground cloves: 1/4; tsp of ground cardamom: 1/8; tsp of lemon zest: 1/2; can of pumpkin purée: 1 1/5; cup of heavy cream: 1 1/2; good crust: 1

Features:

Cuisine:

1 hr 10 mins
Serves 8
Medium

Ingredients

2 eggs and yolk of another egg
1/2 cup of packed dark brown sugar
1/3 cup of white sugar
1/2 tsp of salt
2 tsp of cinnamon
1 tsp of ground ginger
1/4 tsp of ground nutmeg
1/4 tsp of ground cloves
1/8 tsp of ground cardamom
1/2 tsp of lemon zest
1 1/5 can of pumpkin purée
1 1/2 cup of heavy cream
1 good crust

How to Make Pumpkin Pie

First up, keep the oven preheated at 425 degrees Fahrenheit. Beat the eggs in a largish bowl, and mix with brown sugar, white sugar, salt and spices (cinnamon, ground ginger, ground cloves, nutmeg, cardamom and lemon zest). Add in the pumpkin puree and stir this mixture until well mixed.
Pour this resultant filling into a pie shell that is uncooked and bake in the oven at 425 degrees Fahrenheit for around quarter of an hour, after which you should lower the temperature to 350 degrees Fahrenheit and let it bake for another 50 minutes. Insert a knife into the pie, and if the knife does not come out clean, heat until this happens. Remember to put foil around the edges of the pie shell around halfway into heating so the crust does not become extra brown.
Once the knife comes out clean, remove the pie and let it cool for some time. Point to remember that when pulled out of the oven, the pie will appear puffed up, and this is nothing to worry as it will deflate as it cools. Once cooled, apply whipped cream if you wish to and serve.

Trivia

The world's largest pumpkin pie was made in September 2010 and weighed 3699 pounds (1678 kg).