Cardamom is one of my all time favorite spices and I’m trying to find more and more recipes that incorporate it lately. I feel like it is a very under utilized spice option, though it is one of the more expensive choices. When my son requested pumpkin pie recently, I thought it would be a dish that the cardamom would compliment well. This cardamom pumpkin pie is very simple and quick to put together – always a plus for Thanksgiving preparation.
Ingredients
- 1 – 15 ounce can of pumpkin puree
- 1 – 14 ounce can of sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon ground ginger
- Pie crust (I used a prepared crust this time)
Directions
Preheat oven to 350. With a hand or stand mixer, blend together pumpkin, condensed milk, and eggs. Add spices and blend thoroughly. Pour mixture into prepared pie crust and bake for 40 minutes or until a knife or toothpick comes out clean from the middle of the pie.
How is your Thanksgiving planning going? Are you working on a menu this week? Let me know what your plans are, how you’re prepping, or if you’re making anything unusual this year! 🙂
8 comments
This looks delicious! I have a Christmas Finnish bread recipe that I use cardamon in and I just love it!
Thank you! I’d love to try your bread recipe if you don’t mind sharing it. I browsed your site and didn’t see it (but I did see others I want to try!). If you write about it, let me know! 🙂
Wow! I must say, that fork is so cool! It looks like a design my grandma used to have. You framed these pictures beautifully too. <3 What kind of camera do you use?
Thank you! The camera is a Nikon D700 and I love it! My husband has one too and we use them for shooting weddings and other events.
That is awesome! I’ve always heard Nikons are great cameras. I had mine stolen awhile back (a Canon Rebel T2i) and when I get a new one I want it to be a Nikon!
I’m sorry yours was stolen, that’s awful! I haven’t used anything from Canon, but my very first film camera many (many!) years ago was a Nikon and I’ve been hooked ever since! 🙂
My niece loves pumpkin pie, but has developed an allergy to cinnamon. which most recipes use. Thank you for this cinnamon-free recipe;, now she can have pumpkin pie without having to worry about an allergic reaction.