Cardamom Pumpkin Pie Recipe
A sophisticated fall dessert, this easy pumpkin pie features the unique back note of cardamom.
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Instructions
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Preheat oven to 350 F.
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Drain roasted pumpkin flesh in a sieve for at least an hour.
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Blind bake the crust: Place rolled crust in a pie pan, line with oiled foil filled with weights, bake 15 minutes, remove foil, then bake 5 more minutes. Let cool.
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While the crust bakes, blend the drained pumpkin, brown sugar, heavy cream, eggs, cardamom, ginger, nutmeg, and salt until smooth.
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Pour the pumpkin mixture into the prepared crust.
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Bake for about 45 minutes until the center is just set.
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Cool to room temperature for at least 2 hours until fully set.