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!