|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||6%|
|Total Sugars 20g|
|Vitamin C 5mg||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cardamom gives this twist on classic homemade pumpkin pie a unique and sophisticated note. For the best flavor, buy cardamom pods, shell them, and grind the black seeds in a spice grinder or clean coffee grinder. Jarred ground cardamom works, too.
Feel free to use a can of unsweetened pumpkin puree, but you may prefer to roast a sugar pie pumpkin or, even better, a red kuri pumpkin or kabocha squash. Scoop out the cooked pumpkin, let it drain a bit, and use that to make this pie.
2 cups roasted pumpkin
1 (9-inch) pie crust, store-bought or homemade
3/4 cup brown sugar
2/3 cup heavy cream
3 large eggs
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
Gather the ingredients.
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).
Preheat oven to 350 F.
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.
While the crust bakes, whirl the strained pumpkin, brown sugar, heavy cream, eggs, cardamom, ginger, nutmeg, and salt in a blender until smooth.
Pour the pumpkin mixture into the crust.
Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.
Let cool to room temperature until set, at least 2 hours.
Serve and enjoy.