Pumpkin Pudding Pie

Ingredients

• 3 pie crusts, bought or your own recipe
• 2 2/3 cups sugar
• 15 oz can pumpkin puree
• 2 eggs
• 1/2 tsp baking soda
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla
• pinch of salt
• 2 1/2 cups milk
• 4 tbsp butter, melted
• 1 orange
• 1 tsp powdered sugar
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp cardamom
• pinch nutmeg

Equipment

• large mixing bowl, and a second bowl for the cream
• stand mixer with a paddle and a whisk, or a whisk and a strong arm
• metal mixing bowl and whisk, for the cream, kept in the freezer
• three 9 inch pie tins
• microplane or zester

Instructions

1. Heat the oven to 325F. Prepare the crusts. The source says the crust is another recipe's job: use a scratch recipe, a bought dough, or a graham cracker crust.
2. Blend 2 2/3 cups sugar, the pumpkin puree, the eggs and the baking soda in a large bowl. With a mixer, use the paddle attachment.
3. Add the flour, baking powder, cinnamon, vanilla and salt. Blend until well mixed.
4. Add the milk and the melted butter. Whisk until well mixed. With a mixer, switch to the whisk.
5. Pour the batter into the crusts, filling right up to the edge. The mix is more liquid than solid and it sets in the oven.
6. Bake at 325F for 55 minutes. Remove and let it cool.
7. Top with sifted powdered sugar, then zest the orange over the pie. A microplane is easiest. The source notes the neatest version is to peel the orange and finely dice the peel, but calls that a hassle.
8. For the cream, put the metal bowl and whisk in the freezer for at least 15 minutes. Whisk the powdered sugar, cardamom and nutmeg together, add the heavy cream, and whisk until stiff peaks start to form.
9. Serve on a cooled pie.

Notes

• Makes about three pies. The batter is enough for three tins of the size the source used.
• The quantities come from the ingredient list in the post's third image, read at magnification: 2 2/3 cups sugar and 2 1/2 cups milk are the two that had to be read carefully. The instruction text repeats the sugar at 2 2/3 cups.
• The crust is named in the method, not in the ingredient list, so it is listed here with the method's own words.
• The 1 tsp of powdered sugar is the dusting for the top. The cream takes its own 2 tbsp.