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The Spruce / Nita West
Nutrition Facts (per serving) | |
---|---|
385 | Calories |
22g | Fat |
43g | Carbs |
6g | Protein |
Nutrition Facts | |
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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. |
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
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2 cups roasted pumpkin
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1 (9-inch) pie crust, store-bought or homemade
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3/4 cup brown sugar
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2/3 cup heavy cream
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3 large eggs
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1 teaspoon ground cardamom
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1 teaspoon ground ginger
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1/2 teaspoon grated nutmeg
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1/2 teaspoon fine sea salt
Steps to Make It
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Gather the ingredients.
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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).
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Preheat oven to 350 F.
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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.
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While the crust bakes, whirl the strained pumpkin, brown sugar, heavy cream, eggs, cardamom, ginger, nutmeg, and salt in a blender until smooth.
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Pour the pumpkin mixture into the crust.
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Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.
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Let cool to room temperature until set, at least 2 hours.
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Serve and enjoy.
The Spruce / Nita West