Classic Pumpkin Pie with a Twist

ByElina

A classic pumpkin pie with a twist! Lemon zest, spices, brown sugar and vanilla blend perfectly with the pumpkin! Best of all it comes together in one bowl! Easy as pie! Try this twist on an old favorite for your next party or family dinner!

Ingredients

For the Pumpkin Pie Filling:
    • 1 ¾ cups pumpkin puree [fresh or canned is fine, but just make sure its 100% pumpkin]
    • 1 cup heavy cream
    • 2/3 cup light brown sugar, packed
    • ¾ teaspoon grated lemon zest (bright yellow parts only!)
    • 1 teaspoon Saigon cinnamon
    • ¾ teaspoon ground ginger
    • ¼ teaspoon freshly ground nutmeg (I don’t actually measure this, just a few passes of the nutmeg over a microplane will do it.)
    • 1 teaspoon vanilla
    • 2 eggs

Instructions

  1. Preheat your oven to 450° with the rack in the middle.
  2. In a large bowl beat the eggs with a wire whisk until the whites and the yolks are homogenous, about 2 seconds. Add the remaining filling ingredients to the bowl and whisk to combine. Make sure the eggs and cream are completely incorporated. Pour into unbaked pie crust.
  3. Bake in preheated oven for 15 minutes, then reduce the heat to 350° and continue baking for 45-60 minutes, or until the filling has set and the center is no longer liquid when gently moved. You can insert a knife 2 inches from the center, and it is done when it comes out clean. I don’t like to do this because then you have an ugly crack…but this pie cracked anyways. Sigh.
  4. Let cool completely on a wire rack. Serve at room temperature or chill in the refrigerator and serve cold. I think it is best chilled.

Notes:

You don’t want to let the filling boil…boiling is the kiss of death. This is why we reduce the heat after 15 minutes. If you know your oven runs hot, then reduce the heat to 325° for the remainder of the cooking time. If you notice that your filling has begun to boil, reduce the heat. I’ve only had this problem when using a recipe with milk instead of cream.

I like to bake my pie plate on a rimmed baking sheet to facilitate getting the pie in and out of the oven and testing for doneness.

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