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.
- 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)
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! 🙂
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