Skip To Main Content

Your Cart

All Recipes

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:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

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


Are you a Professional Chef, Restaurant or Food & Beverage Buyer?

Find larger sizes, get access to payment terms, and quick order features on our Foodservice Website!

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Other Recipes you might enjoy

Turmeric Flakey Salt Carrot Margarita

 Turmeric Flakey Salt Carrot Margarita

Turmeric Smoothie

30+ Tried & True Turmeric Recipes (including a delicious Turmeric Smoothie)

Achiote Bloody Mary Cocktail

Achiote Bloody Mary Cocktail

Achiote Roasted Carrots

Achiote Roasted Carrots

Acorn Squash Au Gratin

Acorn Squash Au Gratin

Acorn Squash Stuffing


Adobo Honey Braised Pork

Adobo Honey Pork Tacos

Adobo Honey Pork Tacos

Air Fried Apple Pie Hand Pies

Air Fryer Korean BBQ Wings with Spicy Maple Glaze

Alvin Cailan’s Chicken Inasal

Alvin Cailan’s Spam Chips & White Bean Dip


Are you a Professional Chef,
Restaurant or Food & Beverage Buyer?

We just launched a Foodservice Website just for you:

Go to >