Cardamom Pumpkin Pie Recipe
Cardamom pumpkin pie with bourbon, heavy cream, and warm spices. A silky, make-ahead holiday dessert with a floral twist for your Thanksgiving table.
Servings 8 Servings
Equipment
- 9-inch pie plate
- Pie weights or dried beans for blind baking
- Pie crust shield
Ingredients
- 1 blind-baked pie crust
- 2½ cups pumpkin puree not pumpkin pie filling
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp ground cardamom
- ½ cup light brown sugar firmly packed
- ½ cup granulated sugar
- 1 tbsp all-purpose flour
- ½ tsp kosher salt
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- 3 tbsp bourbon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 375° F. Place the blind-baked crust on a rimmed baking sheet and set aside.
- In a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the all-purpose flour, kosher salt, cinnamon, ginger, nutmeg, and cardamom and whisk until smooth.
- Add the whole eggs and egg yolks and whisk until combined. Add the heavy cream, bourbon, lemon juice, and vanilla bean paste and whisk until smooth. Pour the filling into the blind-baked pie crust.
- Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with aluminum foil or pie crust shield if they brown too quickly.
- Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Cut into slices and serve each with a dollop of whipped cream on top.
Nutrition
Calories: 379kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 268mg | Potassium: 259mg | Fiber: 3g | Sugar: 30g | Vitamin A: 12483IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg
