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
Ingredients
- 2cups roasted pumpkin flesh
- 1(9-inch) pie crust (store-bought or homemade )
- ¾cup brown sugar
- ⅔cup heavy cream
- 3eggs
- 1teaspoon ground cardamom
- 1teaspoon ground ginger
- ½teaspoon freshly-grated nutmeg
- ½teaspoon fine sea salt
Instructions
Step 1
Gather the ingredients.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).Step 3
Preheat oven to 350 F.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.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.Step 6
Pour the pumpkin mixture into the crust.Step 7
Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.Step 8
Let cool to room temperature until set, at least 2 hours.Step 9
Serve and enjoy.