Cardamom Pumpkin Pie Recipe

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 11/15/22
Cardamom pumpkin pie recipe

The Spruce / Nita West

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
385 Calories
22g Fat
43g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 92mg 31%
Sodium 356mg 15%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 6%
Total Sugars 20g
Protein 6g
Vitamin C 5mg 23%
Calcium 62mg 5%
Iron 2mg 12%
Potassium 291mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

 

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cardamom pumpkin pie
    ​The Spruce / Nita West

  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).

    Sieve pumpkin
    ​The Spruce / Nita West

  3. Preheat oven to 350 F.

  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.

    Roll out pie crust
    ​The Spruce / Nita West

  5. While the crust bakes, whirl the strained pumpkin, brown sugar, heavy cream, eggs, cardamom, ginger, nutmeg, and salt in a blender until smooth.

    Whirl pie filling
    ​The Spruce / Nita West

  6. Pour the pumpkin mixture into the crust.

    Pour pumpkin mixture in crust
    ​The Spruce / Nita West

  7. Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.

    Bake
    ​The Spruce / Nita West

  8. Let cool to room temperature until set, at least 2 hours.

  9. Serve and enjoy.

    Serve and enjoy
    ​The Spruce / Nita West

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