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Ingredients
  • 2 large eggs plus the yolk of a third egg
  • ½ cup packed dark brown sugar
  • ⅓ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
  • ½ teaspoon lemon zest
  • 2 cups pumpkin pulp purée from a sugar pumpkin (see Recipe Note) OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)
  • 1 ½ cup heavy cream or one 12 oz. can of evaporated milk
  • 1 good pie crust, chilled or frozen (see pâte brisée recipe or our no-fail flaky pie crust recipe)
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