This recipe is a slight twist on the classic with the addition of cardamom, which lends depth and warmth.

2 eggs, plus 1 yolk
½ cup packed dark brown sugar
⅓ cup white sugar
½ teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
½ teaspoon lemon zest
2 cups of pumpkin purée
1 ½ cups heavy cream

Preheat the oven to 425° F.

Beat eggs in a large bowl. Add the sugars, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom and lemon zest; stir well to combine. Stir in the heavy cream; mix until all of the ingredients are well incorporated. Pour filling into a prepared pie crust. Bake pie at 425°F for 15 minutes, then reduce heat to 350’F and bake another 45-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours before serving.

Inspired by: Old Fashioned Pumpkin Pie on Simply Recipes

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