1 cup pumpkin
1 cup brown sugar
1 1/2 cups white sugar
2 teaspoons cornstarch
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 tablespoon salt
3 teaspoons lemon zest
1 teaspoon grated lemon zest
1 tablespoon lemon zest
1 teaspoon salt
1 cup butter
6 eggs, beaten
1 cup packed light brown sugar
In a medium saucepan, heat pumpkin, brown sugar, white sugar, cornstarch, lemon juice and cinnamon. Stir together and allow to simmer.
Remove pumpkin mixture from heat. Mix eggs, brown sugar, lemon zest and lemon zest into pumpkin mixture. Stir to evenly coat and cook over low heat, stirring constantly, until thickened. Beat in lemon zest, lemon zest and salt. Pour into a 9-inch pie pan.
Bake in preheated oven until custard is spreadable but not brown, about 40 minutes.
Remove from heat. Cool and store in refrigerator.
Top each pie with 12 tablespoons pumpkin cream filling or with pumpkin drizzles but no drizzles. Spread cream filling mixture over the pie while still in the pie pan. Pour remaining liquid top cream layer into pie. Chill for 2 hours at room temperature. Remove pie from refrigerator and cut into squares.
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