DeLorenzo Family Pumpkin Pie Recipe
With grandkids seal of approval!
INGREDIENTS
2 large eggs plus the yolk of a third egg
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 ground cardamom
1/2 teaspoon lemon zest
2 cups pumpkin pulp purée from a sugar pumpkin OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)
1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
1 good pie crust (preferrably home made!), chilled or frozen
Preheat your oven to 425°F.
Make the filling:
- Beat the eggs in a large bowl.
- Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
- Mix in the pumpkin purée.
- Stir in the cream.
- Beat together until everything is well mixed.
Pour into crust. Bake for 35 minutes or until filling has set.
Cut extra large slices…ENJOY!