2 cups of Veggie Box pie pumpkin puree (scoop out
seeds, roast, and then puree or mash the inner pulp)
2 large eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/2 teaspoon lemon zest
1 1/2 cup heavy cream or one 12 oz. can of
evaporated milk
1 good pie crust, chilled or frozen

2 cup s of Veggie Box pie pumpkin puree (scoop out 2 large eggs plus the yolk of a third egg 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon ground cardamom 1/2 teaspoon lemon zest 1 1/2 cup heavy cream or one 12 oz. can of 1 good pie crust, chilled or frozen

Preheat your oven to 425°F.2 Make the filling:
Beat the eggs in a large bowl. Mix in the brown
sugar, white sugar, salt, spices—cinnamon,
ground ginger, nutmeg, ground cloves, cardamom,
and lemon zest.Mix in the pumpkin purée. Stir in
the cream. Beat together until everything is well
mixed. Pour into pie shell and bake: Pour the filling
into an uncooked chilled or frozen pie shell. Bake
at a high temperature of 425°F for 15
minutes.Then after 15 minutes, lower the
temperature to 350°F. Bake for 45 to 55 minutes
more. The pie is done when a knife tip inserted in
the center comes out wet but relatively clean. The
center should be just barely jiggly.(About halfway through the baking, you may want to put foil
around the edges or use a pie protector to keep
the crust from getting too browned.) Cool the
pumpkin pie on a wire rack for 2 hours. Note that
the pumpkin pie will come out of the oven all
puffed up (from the leavening of the eggs), and
will deflate as it cools.Serve with whipped cream.