by: Kate McMillan
Cook Time
1 hour
Prep Time
25 minutes
Yield
8 servings
Total Time
1 hours
Prep Time
25 minutes
Yield
8 servings
summary
Every Thanksgiving table needs a pumpkin pie! This one leans into the classics with just a couple of delicious updates. We’ve added orange zest to the pumpkin pie batter and laced the whipped cream with cardamom. Orange and cardamom work beautifully together and the results are irresistible.
ingredients
- Pie Ingredients:
- 1 ready-made unbaked pie crust
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1½ cups half-and-half
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 tablespoon orange zest
- Cardamom Whipped Cream Ingredients:
- 1 cup heavy whipping cream, very cold
- 1 tablespoon sugar
- ½ teaspoon ground cardamom
directions
- Preheat the oven 350°F. Place your pie crust into a 9-inch pie dish and crimp the edges to create a design.
- In a large mixing bowl, whisk the eggs and then add the pumpkin, half-and-half, sugar, cinnamon, cloves, ginger and orange zest. Stir until combined and pour into the crust. Transfer to the oven and bake until the center is set, about 1 hour.
- To make the cardamom whipped cream, add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whip until you have soft peaks. Add the sugar and cardamom and continue whisking until you have firmer peaks. Serve alongside the pumpkin pie.
notes
It isn’t necessary to par-cook the pie crust in this recipe because the pie cooks for so long.
If the edges of your pie start to get dark, you can cover them with aluminum foil.
Make sure you are buying pure canned pumpkin and not pumpkin pie filling, which is already sweetened.
The colder the cream, the easier it will be to whip into peaks.
