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You will need:
2 large eggs plus the yolk of a third egg
1/2 cup 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
2 cups pumpkin pulp purée from a sugar pumpkin
1 1/2 cup heavy cream
Pie case, or make from frozen pastry.
(To make pumpkin puree, cut pumpkin in half, scoop out seeds, then bake in oven (180 degrees) until soft. Scoop out the pulp).

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 the mix into the pie crust, bake on 220 degrees for 15 minutes, then reduce heat to 180 degrees and bake for 45-50 minutes.
Allow to cool, serve with cream ?

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