Cardamom-Scented Pumpkin Pie

We love pumpkin pie, and of course it is a must-have dessert at Thanksgiving.  It is fun to tweak the flavorings and try different combinations of spices.  I’ve tried all sorts of variations over the years, and this recipe is my favorite version.   The pie smells wonderful when it comes out of the oven and has a lovely spiced flavor.  I include cardamom and vanilla with the spices, and use fresh cream in the filling. (I use a combination of heavy cream and half & half, but if you can find light cream that works too).  I like to bake the pie the same day that we will be eating it; for Thanksgiving this means baking the pie first thing in the morning, before roasting the Turkey.  I prepare the pastry dough (I use Julia Child’s pie pastry) a couple of days ahead, and keep it in the refrigerator until I am ready to roll it out.

Cardamom-Scented Pumpkin Pie

Pie pastry for single 9” pie crust

3 large eggs
1/3 cup sugar
1/3 cup brown sugar
1 15-oz can pumpkin puree
1 teaspoon ground ginger
1 ½ teaspoons cinnamon
½ teaspoon allspice
¼ teaspoon ground cardamom
scant ¼ teaspoon ground cloves
½ teaspoon salt
3/4 cup heavy cream or a little more
1/3 cup half & half
½ teaspoon vanilla

Preheat the oven to 425°

In a large bowl, whisk the eggs and sugars together until well-mixed.  Stir in the pumpkin puree, spices and salt and mix thoroughly.  Stir in the cream, half & half, and vanilla.

Roll out the pastry and line a 9” pie dish with it.  Trim and crimp the edges.  Pour in the filling; it will be quite full.

 

 

Bake the pie at 425° for 10 minutes, then reduce the heat to 325° and bake for another 40-45 minutes, or until the filling is set.  (A knife inserted into the center will come out clean).
Cool the pie completely before cutting and serving.

 

 

 

 

 

Serve with Whipped Cream.

Whipped Cream

1 cup heavy cream (fresh, non-ultrapasteurized tastes best)
1 tablespoon superfine sugar (regular sugar also works)
¼ teaspoon vanilla

Pre-chill the mixing bowl and beaters of the mixer.  Beat the cold cream in the chilled bowl with a mixer at high speed until the cream begins to thicken.  Add the sugar and vanilla; continue to whip at medium speed until the cream forms soft peaks.  Spoon into a chilled  bowl to serve.

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