This is an old classic addition to that dessert spread for Thanksgiving. I think that technically, a cracked pumpkin custard like this is considered bad form and the crust could be a bit less 'rustic', but hey. I'm not a professional here. Deal. Closer your eyes when you eat it.
1 uncooked pie crust, chilled
2 large eggs plus yolk of a third egg
1/2 c. packed dark brown sugar
1/3 c. white sugar
1/2 t. salt
2 t. cinnamon
1 t. ground ginger
1/4 t. ground cloves
1/8 t. ground cardamom
1/2 t. lemon zest
1 can (15 oz.) pumpkin puree
1 1/2 c. heavy cream (or 12 oz. can of evaporated milk)
Beat the eggs. Mix in the sugars, salt, lemon zest, and all other spices.
Mix in pumpkin puree. Stir in the cream (or evaporated milk). Beat together until everything is well mixed.
Pour the mix into the chilled pie shell and bake at 425 degrees for 15 minutes. After 15 minutes, lower the temperature to 350 degrees and bake for 45-55 minutes more, until a knife inserted comes out wet but relatively clean. The center should be just barely jiggly.
About 1/2 way through you might want to put foil around the edges to keep the crust from getting too brown.
Cool at least 2 hours on a wire rack. The pie will be puffy when it comes out of the oven but will settle as it cools.
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oz = ounce
t = teaspoon
c = cup
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