Ingredients

2 large eggs and one yolk of the third egg

½ cup of packed brown sugar

⅓ cup of white sugar

½ teaspoon of salt

2 teaspoons of cinnamon

1 teaspoon of ground ginger

¼ teaspoon of ground nutmeg

¼ teaspoon of ground cloves

⅛ teaspoons ground cardamom

½ teaspoon of lemon zest

1 can of pumpkin purée

1 premade pie crust, can be chilled or frozen

Directions

Preheat often to 425º F.

Beat eggs in a large bowl. Then, mix in the brown sugar, white sugar, salt, spices.

Mix in the pumpkin purée. Stir until everything in the bowl is cohesive and well-mixed.

Pour into the pie shell and bake. Bake at 425º F for fifteen minutes before lowering the heat to 350º F for an additional 45-55 minutes.

Once finished baking, cool on a rack for two hours.