Cardamom Pumpkin Pie

Cardamom Pumpkin Pie

Cardamom adds a unique and sophisticated back note to classic pumpkin pie in this easy fall recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Set the roasted pumpkin flesh in a sieve or strainer over a bowl to drain any excess water out of it. Let sit for at least an hour and up to overnight (cover and chill if letting sit overnight).
  3. Step 3

    Preheat oven to 350 F.
  4. Step 4

    If you've made your own crust, roll it out and place it in a pie pan. Oil or butter the shiny side of a piece of foil and place it, oiled-side down, on the pie crust. Fill with pie weights or dry beans. Bake 15 minutes. Carefully remove the foil and bake another 5 minutes. Let cool a bit.
  5. Step 5

    While the crust bakes, whirl the strained pumpkin, brown sugar, heavy cream, eggs, cardamom, ginger, nutmeg, and salt in a blender until smooth.
  6. Step 6

    Pour the pumpkin mixture into the crust.
  7. Step 7

    Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.
  8. Step 8

    Let cool to room temperature until set, at least 2 hours.
  9. Step 9

    Serve and enjoy.