Pumpkin Pie with Cardamom Cream

Serving Size:

Makes one 9″ pie

Ingredients:

• Pie crust for (1) 9″ pie, bottom only
• 2 cups pumpkin puree, canned or homemade and strained
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 egg yolk
• 3/4 cup cream
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon nutmeg

For the cardamom cream:

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon ground cardamom

Method:

Preheat oven to 350°F. Roll out pie crust and press into the bottom of a 9″ pie plate. Using pie weights or dry beans to hold the pie crust down, bake for 10 minutes at 350°F. Remove pie weight and bake for 10 more minutes until crust is dried out.

Mix together pumpkin puree, sugar and salt together in a food processor or mixer. Add in the eggs and yolk and the cream and beat until combined. Stir in the vanilla and the spices until incorporated throughout. Pour into the prebaked crust and bake at 350°F for 50-60 minutes until center is set and a knife inserted 1″ from the side comes out clean.

Whip together cream, powdered sugar and cardamom until light and fluffy. Place in a pastry bag and pipe onto the cake. Garnish with fresh raspberries if desired.

Make-Ahead Tip:

• This pie can be made up to 2 days ahead of time. Just bring to room temperate and store in the fridge. The cream topping should be whipped and piped onto the pie the day of the meal.