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  • 2 cups of pumpkin purée
  • 1 12 oz. can of evaporated milk
  • 1/2 cup  dark brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp salt
  • 2 eggs plus the yolk of a third egg
  • 2 tsp of cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/2 tsp of lemon zest
  • 1  pie shell (mine here was gluten-free) (24 cm)

Roast the pumpkin for about one hour; first half hour in a hot oven: 425°F – 220°C; reduce the temperature to 350°F – 175°C for the remaining half hour or until fork tender.

Let the pulp cool slightly and put it through a potato masher.

Blind bake the pie shell for 20 minutes in a medium oven: 365°F – 180°C;

Remove the foil and weights and bake until pale golden, about 5 minutes more.

Preheat oven to 425°F – 220°C

Mix sugars, salt, and spices, and lemon zest in a large bowl.

Beat the eggs stir in the pumpkin purée and add to the bowl. Stir in evaporated milk. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F – 220°C  for 15 minutes.

After 15 minutes reduce the temperature to 350°F -1 75°C . Bake 40-50 minutes, or until a toothpick  inserted near the center comes out clean.

Cool on a wire rack for 2-2 1/2 hours.

Serve with a good dollop of whipped cream.