PREP TIME 10 mins COOK TIME 60 mins
To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to roast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.Ingredients2 large eggs1 large egg yolk1/2 cup packed dark brown sugar1/3 cup white sugar1/2 teaspoon salt2 teaspoons cinnamon1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/8 teaspoon cardamom1/2 teaspoon finely grated lemon zest2 cups pumpkin purée from a sugar pumpkin (see Recipe Note) OR 1 (15-ounce can) pumpkin purée (can also use puréed cooked butternut squash)1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk1 homemade pie crust, chilled or frozen (see pâte brisée recipe or our no-fail flaky pie crust recipe), or 2 pre-made pie shellsMake the filling:Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices — cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
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At the Farm the favorite is Old Fashion Pumpkin Pie.