INGREDIENTS
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2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
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1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
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1/2 cup packed dark brown sugar
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1/3 cup white sugar
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1/2 teaspoon salt
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2 eggs plus the yolk of a third egg
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2 teaspoons of cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cardamon
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1/2 teaspoon of lemon zest
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1 good crust (see pâte brisée recipe)
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