Cardamom Pumpkin Pie is your traditional pumpkin pie, except with one delicious new spice: cardamom! This pumpkin pie is also made with sweetened condensed milk, giving it a creamy and irresistible texture.
Can you believe that out of all of the pumpkin recipes on here that I don’t have a traditional pumpkin pie recipe?! When someone on Instagram messaged me requesting it, I knew that had to change. The thing is – there are a ton of traditional pumpkin pie recipes out there, all of which are pretty similar.
I knew I had to add something new to the game and I have to say, this recipe totally nailed it. This Cardamom Pumpkin Pie is hands down, the best pumpkin pie I’ve had and I know you will love it, too!
Ingredients in Cardamom Pumpkin Pie
Pie Crust (homemade or storebought)
Sweetened Condensed Milk
Half and Half
How to Make Pumpkin Pie with Cardamom
This recipe for pumpkin pie comes together super quickly. You start with the pie crust. You can either make your own from scratch, which I’ve provided the recipe for below, or use a store-bought crust. I’ve had good luck with both the refrigerated kind that you roll out into a pie dish, or a frozen deep dish pie crust. If you opt to make your own, just a heads up: it needs to chill for a couple of hours in the refrigerator before being rolled out, so plan ahead!
Once the pie crust is prepped and ready, it’s time to make the filling. To make the pumpkin pie filling, you simply whisk together the pumpkin puree, eggs, half and half, sweetened condensed milk, and spices. Pour it into the pie crust and then bake! This pie bakes for 15 minutes at 425 and then 50-55 minutes at 350 degrees.
The pie needs to cool for about 2 hours prior to serving. If you aren’t serving it right away, I would recommend refrigerating it loosely covered.
Of course, pumpkin pie needs some sort of whipped cream. You can use RediWhip or Cool Whip and I’d never judge you, but I also am including a recipe for homemade whipped cream!
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Cardamom Pumpkin Pie
For the Pie Crust
- 2 1/2 cups all-purpose unbleached flour
- 1 tsp salt
- 1 cup butter 2 sticks, cold and diced into small pieces
- 1/4-1/3 cup ice water
For the Pie:
- 1 15 ounce can pumpkin
- 1 14 ounce can sweetened condensed milk
- 1 cup half and half
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1/3 cup powdered sugar
To make the pie crust:
- Add flour and salt in a large food processor and pulse to combine.
- Add the cubes of cold butter and pulse until it resembles coarse crumbs.
- Slowly add the water 1-2 tbsp at a time, pulsing after each addition to incorporate.
- Stop when it starts to form a dough ball.
- Remove the dough from the food processor and place it on a floured surface.
- Form it into a dough ball, kneading any loose flour into the dough.
- Cut the dough in half and form into a disc shape. Cover in plastic and refrigerate for at least 2 hours, up to overnight, before rolling it out.
To make the pie:
- Preheat the oven to 425 degrees F.
- Roll out one of the dough balls and shape it into pie dish. Note: the other half of the pie crust dough can be frozen or used for decoration on the top of the pie.
- In a large bowl, whisk together the pumpkin, sweetened condensed milk, half and half, and spices.
- Pour on top of pie crust.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 and bake another 45-55 minutes. A knife should come out of the center of the pie clean.
- Cool for two hours. If not serving immediately, refrigerate.
To make the whipped cream:
- Add whipping cream, powdered sugar, and vanilla to a large bowl with electric mixer.
- Beat until medium to stiff peaks form.
- Serve pie sliced, topped with whipped cream.