Pumpkin Pie Recipe Lemon Zest

Preheat oven to 375 combine all pie filling ingredients and stir well.

Pumpkin pie recipe lemon zest. Clean the pumpkin cut it in pieces and grate them. The lemon zest ginger cinnamon freshly ground nutmeg and vanilla all come together to create an harmonious symphony of pumpkin flavor. Scrape out the insides and discard.

I don t do light and fluffy pumpkin pies. Sprinkle with chopped walnuts grate a little lemon zest and roll. Add the white sugar brown sugar salt pumpkin pie spice and lemon zest and mix well.

You can also add some sugared cranberries over the pie for decoration. Secondly preheat your oven to 425 f. Bake at 425 f for 15 minutes.

Pour the filling into the pie shell. Then beat eggs and mix in sugars salt lemon zest spices. Repeat with the remaining pastry and filling.

Grease an 8x8 baking pan. In a large bowl combine the pumpkin. You can make the pumpkin pie filling with 2 tbsp of bourbon or make the pie crust with 1 tbsp of vodka.

Puree the flesh in a food processor until smooth. Add the pumpkin purée and evaporated milk to the bowl and beat together until everything is well mixed. Add the pumpkin halves cut side down and bake at 350 f about an hour.