Cardamom gives this twist on classic homemade pumpkin pie a slightly mysterious and sophisticated note. For the best flavor, buy cardamom pods, shell them, and grind the black seeds in a spice grinder or clean coffee grinder. Jarred ground cardamom works, too.
Feel free to use a can of unsweetened pumpkin puree, but you may prefer to roast a sugar pie pumpkin or, even better, a red kuri pumpkin or kabocha squash. Scoop out the cooked pumpkin, let it drain a bit, and use that to make this pie.
- Set the roasted pumpkin flesh in a sieve or strainer over a bowl to drain any excess water out of it. Let sit for at least an hour and up to overnight (cover and chill if letting sit overnight).
- Preheat oven to 350 F.
- If you've made your own crust, roll it out and place it in a pie pan. Oil or butter the shiny side of a piece of foil and place it, oiled side down, on the pie crust. Fill with pie weights or dry beans. Bake 15 minutes. Carefully remove the foil and bake another 5 minutes. Let cool a bit.
- While the crust bakes, whirl the strained pumpkin, sugar, cream, eggs, cardamom, ginger, nutmeg, and salt in a blender until smooth.
- Pour the pumpkin mixture into the crust. Bake until pumpkin mixture is set and barely jiggles in the center when lightly shaken, about 45 minutes.
- Let cool to room temperature until set before serving, at least 2 hours.