Pumpkin Pie

This is the best pumpkin pie I have ever had.  The lemon zest adds SO much.  I will make this every year from now on!  The recipe is from Simply Recipes, and I adjusted it a little to make it Russia-ready.  Make this soon!  It’s so good!

We made this for an English Cafe, and the students really liked making it. Unfortunately this is the only picture I got!

The crust is Joy the Baker’s Easy No-Roll Pie Crust.  Delicious, quick, easy.

Pie filling

Ingredients:
2 cups of pumpkin purée
1 1/2 cup heavy cream
5/6 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest

Method:

Preheat oven to 425°F.

Mix sugar, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool for 2 hours.

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