Day #7 of Thanksgiving Posts: Pumpkin Pie!!

Mmmm... my mouth is watering. I cannot wait for a slice of pumpkin pie. Pumpkin, to me, is like coconut, but in the winter-time. I love everything Pumpkin, in the fall. In the warmer months, I love everything coconut. Mmmm... I thought for sure I'd have a dang delicious Pumpkin Pie recipe on hand... but alas, I had to go searching for one. I just love the site Simply Recipes. And today's recipe comes from there.
If you end up making it, let me know how it is, would ya? I will be pretty busy the next 3 days making cookies and my surprise for Day #10 I won't be making any other desserts before the big day. I'd love to hear of any of your favorite Turkey Day recipes as well... so please, send me your stories/recipes/blunders/mishaps... really anything you want to share! My email is stacilee84@gmail.com

Ingredients

• 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

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard. Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.

Method

1 Preheat oven to 425°F.

2 Mix sugars, 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.

3 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.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8.