Print Logo

DeLorenzo Family Pumpkin Pie Recipe

With grandkids seal of approval!

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:

  1. Beat the eggs in a large bowl.
  2. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
  3. Mix in the pumpkin purée.
  4. Stir in the cream.
  5. Beat together until everything is well mixed.

Pour into crust. Bake for 35 minutes or until filling has set.

Cut extra large slices…ENJOY!