Introducing my favorite pumpkin pie recipe ever. I love the fresh cream, the warming variety of spices and the super soft texture of the yummy pumpkin filling. This pumpkin pie does not disappoint.

If you have the time roast and mash your own pumpkin it is definitely worth it and really adds to the wonderful homely feel of this traditional pie. Best describes as not too sweet, not too spiced and just a little tart make sure you save this recipe because you will never use another pumpkin pie recipe again.

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 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
• 1 good crust

1. Preheat oven to 425°F.
2. Mix sugars, salt, and spices, and lemon zest in a large bowl.
3. Beat the eggs and add to the bowl.
4. Stir in the pumpkin purée.
5. Stir in cream. Whisk all together until well incorporated.
6. Pour into pie shell and bake at 425°F for 15 minutes.
7. After 15 minutes reduce the temperature to 350°F.
8. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
9. Cool on a wire rack for 2 hours.
10. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
11. Serve with whipped cream.