Made this yesterday for Halloween today and it’s absolutely delicious. Of all the recipes I could find for pumpkin pie I selected the one with most interesting variety of spices. This one had ground cardamom in it, on top of the usual suspects of cinnamon, cloves, nutmeg and ground ginger, so it won.
Cook time: 1 hour
1 can of pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can evaporated milk
1/2 cup packed dark brown sugar
1/3 cup golden caster sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 lemon zest
1 shortcrust pastry (Jus roll sweet shortcrust pastry)
Preheat oven to 220C/425°F. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 220C/425°F for 15 minutes. After 15 minutes reduce the temperature to 180C/350°F. Bake 40-50 minutes, or until a knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours. Serve with whipped cream.