The Best Homemade Pumpkin Pie

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2 large eggs

1 egg yolk

⅓ cup white sugar

½ cup packed brown sugar

½ teaspoon salt

3 ½ teaspoons pumpkin pie spice

½ teaspoon lemon zest, diced

1 15-ounce can of pumpkin purée or homemade pumpkin puree*

1 12 oz. can of evaporated milk

1 pie crust, chilled

note: Although we do make our own Homemade Pumpkin Puree from pie pumpkins, I actually prefer the store-bought cans when making pumpkin pie.

The canned variety tastes a little milder and the flavor is more consistent than homemade pumpkin puree. In fact, it might surprise you that those cans of pure pumpkin puree aren’t actually made from pie pumpkins.

Directions at oldworldgardenfarms.com

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