Simple Pumpkin Pie
2 eggs, plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground cardamom
1/2 tsp lemon zest
2 cups pumpkin, puréed
1 1/2 cup heavy cream
1 pie crust, chilled or frozen
Preheat oven to 350 F.
To make pumpkin purée, cut the pumpkin in half and scrape out the insides (reserving those pumpkin seeds to roast). Line a baking sheet with foil and place the pumpkin halves cut side down on the lined baking sheet and bake until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, and scoop out the pulp. (whatever you don't use in this recipe can be frozen in a freezer tight bag for later!)
Turn the oven up to 425 F.
In a large mixing bowl, make the filling by beating eggs, then mix in the brown sugar, white sugar, salt and all the spices including lemon zest.
Pour mixture into pie crust and bake for 15 minutes.
After 15 minutes, lower the temperature to 350 F and bake for 45-55 minutes.
Check the pie by inserting the tip of a clean knife into the center. If it comes out clean the pie is fully cooked (the center should be jiggly.)
Remove from heat and let cool for 2 hours (will look puffy when first removed from heat but will deflate as it cools.)
Picture and recipe adapted from: https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/