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Cardamom Pumpkin Pie

  • Difficulty Easy
  • Time 1 hour 30 minutes
a cardamom pumpkin pie on a green background

Probably one of the best pumpkin pies I’ve made in a very very long time. The marriage of pumpkin, a splash of bourbon, and hints of cardamom really make this custardy pie so luscious that you just might find yourself making pumpkin pie more often. Disclaimer: if you are not a fan of cardamom, just omit that spice and make this recipe anyway.

We used a blind-baked crust for this recipe which prevents the bottom of the crust from being too under cooked. Here’s a great tutorial on this method:

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a cardamom pumpkin pie on a green background

Cardamom Pumpkin Pie

  • Author: Heather Scholten | Mama Spice
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 810 Servings 1x


  • 1 blind-baked pie crust
  • 2 1/2 cups pumpkin puree
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom 
  • 2 whole eggs plus 2 egg yolks
  • 1 cup heavy cream
  • 3 tablespoons bourbon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving


  1. Preheat oven to 375ºF.  Place the blind-baked crust on a rimmed baking sheet and set aside.

  2. Make the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg, and cardamom and whisk until smooth. Add the eggs and egg yolks and whisk until combined. Add the cream, bourbon, lemon juice and vanilla extract and whisk until smooth. Pour the filling into the piecrust.

  3. Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with aluminum foil if they brown too quickly. Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Cut into slices and serve each with a dollop of whipped cream on top.

a cardamom pumpkin pie on a wood background


Where Did Pumpkin Spice Come From?

Pumpkin spice has its roots in American-British baking where it was blended into pumpkin pies by creating a mix of nutmeg, cinnamon, ginger, and cloves.

Is cardamom good in pumpkin pie?

Yes. Cardamom can instantly elevate the taste of pumpkin pie by adding a sweet and spicy note and a beautiful aroma, which helps elevate the flavor profile.

Can you use cardamom in pumpkin pie?

Yes. You should use cardamom in pumpkin pie for its unique flavors and aroma, creating a delectable culinary experience.

Should good pumpkin pie have the spice cardamom in it?

While adding cardamom to pumpkin spice has benefits, it also depends on personal preferences. Still, one must try the uniqueness of cardamom to pumpkin spice for its distinct taste.

Who discovered pumpkin spice?

It is impossible to trace its origins, but it is often credited to Amelia Simmons. It gained immense popularity in the United States around the 20th Century.

Used in this Recipe

Out Of Stock

Cinnamon (Ceylon) | Glass Jar


Information for this product is not available.
Out Of Stock
Cardamom, Decorticated for home cooking

Cardamom, Decorticated


Information for this product is not available.
Ground Nutmeg for home cooking

Nutmeg, Ground


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