Cardamom Pumpkin Pie
Cardamom adds a unique and sophisticated back note to classic pumpkin pie in this easy fall recipe.
- Serves: 8 persons
- 2cups roasted pumpkin flesh
- 1(9-inch) pie crust (store-bought or homemade )
- ¾cup brown sugar
- ⅔cup heavy cream
- 1teaspoon ground cardamom
- 1teaspoon ground ginger
- ½teaspoon freshly-grated nutmeg
- ½teaspoon fine sea salt
Step 1Gather the ingredients.
Step 2Set 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 3Preheat oven to 350 F.
Step 4If 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 5While the crust bakes, whirl the strained pumpkin, brown sugar, heavy cream, eggs, cardamom, ginger, nutmeg, and salt in a blender until smooth.
Step 6Pour the pumpkin mixture into the crust.
Step 7Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.
Step 8Let cool to room temperature until set, at least 2 hours.
Step 9Serve and enjoy.