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Pumpkin Pie

Pumpkin pie is my favorite thing about Thanksgiving and I love making my own fresh pumpkin puree for the pie. If you've never made your own pumpkin puree it's so simple. Cut your pumpkins in big chunks and put some oil on them and roast until soft. Once cool, cut off the peel and put your pumpkin in a food processor and blend until smooth. I like to make these in big batches and freeze for later.

Prep Time: 10 Minutes | Cook Time: 1.5 Hours (cool time, two hours)


  • 2 large eggs

  • 1 egg yolk

  • ½ cup dark brown sugar

  • 1/3 cup white sugar (1/2 cup if using homemade pumpkin puree)

  • 2 tsp cinnamon

  • 1 tsp ground ginger (substitute with fresh ginger)

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • 1/8 tsp ground cardamom

  • ½ tsp lemon zest

  • 2 cups pumpkin puree

  • 1 ½ cup heavy cream

  • 1 pie crust


  1. Preheat oven to 425

  2. Beat eggs, mix in brown sugar, white sugar, salt, spices and lemon zest

  3. Mix in pumpkin puree

  4. Stir in cream, beat together until mixed

  5. Pour into crust

  6. Bake at 425 for 15 minutes

  7. Lower temp to 350 for 45-55 minutes (center should be just barely jiggly)

  8. Cool for two hours


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