Pumpkin Pie
This is a classic pumpkin pie recipe, a must in every Thanksgiving feast.
It is very moist and creamy without a strong taste of cinnamon or nutmeg.
Spoiler! The addition of lemon zest is the key ingredient and the hardest to identify.
The zest brings a tartness out of the pie and dilutes some of the sweetness of the other spices.
These are the INGREDIENTS for preparation:
- 2 cups of pumpkin pulp may be 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
- 1 Egg yolk
- 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 Lemon zest
- 1 crust
These are the INSTRUCTIONS for preparation:
- 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. 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.
- Serve with whipped cream.
Your guests will be asking you for the recipe so be sure you have a few copies around.
But then again, you may just want to keep this recipe a secret and keep them guessing.
Your Pumpkin Pie will be the Queen of the dessert table.
Just warn everyone they need to keep space for a slice of the dessert of a lifetime.
This recipe is perfect for taking to a family gathering, pot luck or bake sale or auction.
Once I took it to a church auction and immediately became the designated pie maker for the funeral lunches.
I suppose I would rather be seen as a good cook than someone whose baking should be avoided at all costs.
Add a dollop of whipped cream on the top! Have your veggies and eat your dessert too.
You won’t need to trick the kids into eating their veggies again. Once they have tried this pie they will be begging for more.
Soon this Pumpkin Pie will become the top request from your family.
Whether a special event, holiday or just a surprise, your family will be excited when you get that pumpkin out for baking.
Be the hero in your family when a member needs to be comforted.
This is one HUGE comfort food!
I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.
Pumpkin Pie
Ingredients
- 2 cups of pumpkin pulp, may be 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 large eggs
- 1 large Egg yolk
- 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 Lemon zest
- 1 crust, store bought or homemade.
Instructions
- 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. 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.
- Serve with whipped cream.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
This sounds delicious! Every pumpkin pie I have made has turned into a flop. So I am always searching for new recipes! Thanks for sharing with Thursday Favorite Things!! I’m going to be featuring you tomorrow! Angelina @ Petite Haus
Oh Angelina! This one should work well for you. It is delicious. Let me know if you give this recipe a try. Enjoy your day!
Just looking at this makes me think of my grandmother! This look delicious! Sharing on Pinterest!
#BFFOpenHouseLinkParty
Thank you Jen. I am happy it reminded you of your grandmother. Food memories are some of the best! Enjoy.
Your Pumpkin Pie looks delicious, Marilyn! I’ve never added lemon zest before, but I can just imagine how good it tastes. I look forward to trying your recipe. Sharing on the H&S Facebook page. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. I hope you are having a great week!
The lemon zest just adds a hint of flavor when you taste the pumpkin. It is delicious. Enjoy your week.
I love pumpkin pie, I feel an excuse to do a pumpkin pie taste test. Make the one I generally make and maker yours too. (Plus it’s an excuse to eat extra pumpkin pie – it’s good for you right – lol). I know yours will be better 🙂 Thanks for sharing on To Grandma’s House We Go!
I will help you judge that taste test anytime. Just tell me when to bring my fork and a gallon of milk!! Enjoy your week.
Good old fashioned pumpkin pie – Mmm – mmm! Thanks for sharing at the What’s for Dinner party – hope to see you next week too. In the mean time, have a fabulous week ahead!
Thank you Helen! I wouldn’t miss it. Enjoy your day.
Interesting addition of lemon zest. I think that this pie sounds wonderful. I do love Pumpkin Pie.
Thank you Amy for showing me the typo. That is 2 this week!! LOL. I am glad you like the recipe. Enjoy your weekend.
I love your recipes!
Thank you Michele. You are always so sweet. Enjoy your weekend!
This pie looks so freaking delicious that I can almost taste it. It makes my mouth water, my stomach lones for it. In other words, you nailed this pie. I will be making one tomorrow. Thank you for sharing. By the way, I can tell you are a great cook, we will be there for dinner between the holiday’s. LOL!
Thanks for the kind words. I have been craving this pie for a while now! You are welcome at the table anytime if you do the dishes! It
I totally agree with you that pumpkin pie is definitely a must at Thanksgiving. Thanks for sharing.
Thanks Tracy. This is the time of the year that veggies make good treats. Have a peaceful week.