Nagyi's Pumpkin Pie

Serves: 8
Prep Time: 25 minutes
Cooking Time: 1 hour

Ingredients

For the biscuit base:

• 2 boxes White Wings biscuit base mix (or similar crushed sweet biscuits)

• 8 tbsp melted butter

For the filling:

• 2 eggs plus the yolk of a third egg

• ½ cup packed dark brown sugar

• ⅓ cup white sugar

• ½ tsp salt

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground cardamom

• ½ tsp lemon zest

• 2 cups pumpkin purée (from sugar pumpkin or canned pumpkin)

• 1½ cups heavy cream (or 1 x 12 oz can evaporated milk)

Instructions

1. Prepare the base:
   Preheat oven to 215°C (425°F).
   Combine biscuit base mix with melted butter until evenly moistened.
   Press firmly into a 23 cm (9-inch) pie dish to form an even crust.
   Set aside while preparing the filling.

2. Make the filling:
   In a large bowl, whisk eggs and yolk.
   Add brown sugar, white sugar, salt, spices, and lemon zest. Mix well.
   Stir in pumpkin purée, then add the cream.
   Beat together until smooth and fully combined.

3. Bake the pie:
   Pour filling into the prepared crust.
   Bake at 215°C (425°F) for 15 minutes.
   Lower oven temperature to 180°C (350°F) and continue baking for 45–55 minutes, or until a knife inserted into the centre comes out clean.
   If the crust begins to brown too quickly, cover the edges with foil or a pie protector.

4. Cool:
   Allow the pie to cool on a wire rack for 2 hours before serving.
   The pie will puff up during baking and gently deflate as it cools.

To Serve

Serve chilled or at room temperature with a generous dollop of whipped cream. Best enjoyed surrounded by family — just as Nagyi always intended.