“Though I would enjoy pumpkin pie it was never my favorite. This year while making the obligatory Thanksgiving Day pie I decided to skip the ground cloves and replace it with ground cardamom. It was awesome!!!!”
READY IN:
55mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix sugar, cinnamon, salt, ginger and cardamom (do not add any cloves) in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. Pour into unbaked pie shell.
  3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. If whipped cream is desired top before serving.

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