Add the free range eggs into a large bowl together with the sugar, salt, ginger, nutmeg, cardamom, lemon zest and cinnamon. Combine thoroughly ensuring the eggs are beaten well.
2 large eggs, 1 large eggs, 1/3 cup sugar, 1/2 tsp lemon zest, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp ground ginger, 1/8 tsp ground cardamom, 1/2 tsp salt, 1/2 cup dark brown sugar
Add the pumpkin puree with the evaporated milk and beat everything together until totally mixed.
2 cups pumpkin pulp purée, 12 oz evaporated milk
When happy with the mixture, carefully pour into the pie shell.
1 large pie crust
Add to the oven and bake at 425°F for 15 minutes.
After 15 minutes, lower the temperature to 350°F an bale for a further 50 minutes or so.
Check the pie is cooked by inserting a knife into the centre of the pie and it should comes out virtually clean. You need some stickiness for that added experience.
When cooked, place on a wire rack to cool as it will be piping hot.
I like to serve mine with whipped cream or ice cream whilst still warm.