Step up your pie-making skills with a dash of cardamomits nutty, citrusy, and totally irresistible.
It starts with roasting and pureeing a pumpkin.
Cardamom scents the pistachio shortbread crust and sweet filling.
Credit:Carson Downing. Food Styling: Kelsey Moylan
A nutty oat crumble finishes the pie recipe with a crunch.
All that’s missing is a dollop of whipped cream.
Homemade Pumpkin Pie Ingredients
A few things set this pumpkin pie apart from the classic.
Here, we’ll outline those ingredients.
Pistachios: Look for unsalted shelled pistachio nuts to add a nutty flavor and crunchy texture to the crust.
Shortbread cookies: Crushed cookies add buttery richness to the crust.
Ground cardamom: There are many ways to describe the delicious flavor of cardamom.
It’s peppery and piney with subtle hits of fruitiness and citrus.
You’ll need it for both the crust and filling in thispumpkin pie recipe.
Preheat oven to 375F.
Cut pumpkins or squash into 55-inch pieces, removing any seeds or strings.
Arrange pieces, rind side up, on foil-lined baking pans.
Bake, uncovered, 1 to 112 hours or until tender.
Spoon puree into a fine-mesh sieve; let stand 1 hour to drain.
Lightly press to remove additional liquid; discard liquid.
Use thehomemade pumpkin pureeas directed.
The answer is yes.
You should refrigerate pumpkin pie.
Wrap it with plastic wrap and store in the fridge for up to 4 days.
you’re free to also freeze pumpkin pie for up to two weeks.
Our completeguide to freezing pumpkin piewill walk you through the process.
Homemade pies that contain eggs need to be refrigerated after cooking and cooling.
They remain fresh for three to four days.Food left out in room temperature can develop bacteria.
Grease a 9-inch deep-dish pie plate with nonstick cooking spray.
For crust, in a food processor combine pistachios and cookies; pulse until ground.
Add melted butter, granulated sugar, and 1/4 teaspoon cardamom; pulse until well combined.
Spread crust mixture in the prepared pie plate then press onto bottom and up sides.
Bake until edges are lightly browned, about 10 minutes.
Gradually stir in cream and bourbon just until combined.
Pour filing into hot crust.
Cover edge of pie loosely with foil.
Bake until a knife inserted in center comes out clean, 60 to 70 minutes.
Cool pie on a wire rack 1 hour.
Cover and chill within 2 hours.
If you like, serve with crumble topping (recipe below) and whipped cream.
Preheat oven to 350F.
Cut in 1/4 cup salted butter until mixture resembles coarse crumbs.
Stir in 2 tablespoon chopped unsalted pistachio nuts.
Spread on a parchment-lined baking sheet.
Bake until golden brown, 15 to 20 minutes.
What is safe storage for pecan pie?USDA.
“Danger Zone” (40F - 140F).USDA.
