Pumpkin Pie Recipe from EB

PUMPKIN PIE
1 can pumpkin puree (if you do not have canned pumpkin, see pumpkin season)
1 1/2 c heavy cream (I used yellow box Raho brand cream)
1/2 c brown sugar
1/3 c sugar
1/2 t salt
2 eggs + yolk of 3rd
2 t cinnamon
1 t ground ginger
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t ground cardomon
1/2 t lemon zest
1 pie crust – do not cook prior to adding pie mixture

Preheat oven 425. Mix sugars, salt, & spices in large bowl. Beat eggs separately & then add to sugar mixture. Stir in pumpkin puree. Stir in cream. Mix all together until well blended. Make several slices with a knife on bottom of pie crust before adding pumpkin mixture. Bake pie for 15 min. Reduce temperature to 350 & cook for 40-50 min longer. Pie is done when knife comes out clean. Cool for 2 hours.