As the holiday season nears, we can’t get enough of everything pumpkin! Almost nothing is more synonymous with the holidays as a classic pumpkin pie for dessert. While you might be tempted to use canned pumpkin in a pinch, it’s surprisingly simple to make pumpkin pie entirely from scratch!
Your first step is making the pumpkin purée. This requires almost no work except roasting a Sugar Pie pumpkin and blending the flesh for a few minutes. Making the purée yourself will result in a richer, earthier pie flavor. Check out our easy pumpkin purée recipe to learn how!
2 eggs, plus 1 egg yolk
½ cup packed dark brown sugar
⅓ cup granulated sugar
½ teaspoon salt
2 teaspoons cinnamon (heaping teaspoons if you’d like!)
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon lemon zest
2 cups pumpkin purée
1 ½ cups heavy cream
1 pie crust (we like this recipe from Sally’s Baking Addiction)
If your family doesn’t devour this in one sitting, lightly cover with aluminum foil and store in the refrigerator. It will keep about 3-4 days.