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Lemesos, Limassol, Cyprus



(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
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.
pumpkin pie in dish ready for baking
Baked Pumpkin Pie From Scratch
Cool the pie on a rack, then serve:
Cool the pumpkin pie on a wire rack for 2 hours.
Serve with whipped cream.
Preheat your oven to 425ยฐF.
Make the filling:
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices โ cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
Mix in the pumpkin purรฉe. Stir in the cream. Beat together until everything is well mixed.
mixing pumpkin pie ingredients
pumpkin pie ingredients mixed well
adding cream to pumpkin pie puree
pumpkin pie filling ready to add to pie
Fill the pie shell and bake:
Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425ยฐF for 15 minutes.
2 large eggs
1 large egg yolk
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 cardamom
1/2 teaspoon finely grated lemon zest
2 cups pumpkin purรฉe from a sugar pumpkin (see Recipe Note) OR 1 (15-ounce can) pumpkin purรฉe (can also use purรฉed cooked butternut squash)
1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk
1 homemade pie crust, chilled or frozen (see pรขte brisรฉe recipe or our no-fail flaky pie crust recipe), or 2 pre-made pie shells
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