Pumpkin Pie with Orange Cardamom Custard

When October is here so are the pumpkins! What better dish is there to mark that autumn is here than a pumpkin pie?

Family gatherings can be stressful so collect some calm before a lively family evening and make this simple, delicious Pumpkin pie, everyone's favorite Thanksgiving food.

Ingredients

  • 9” Pie Shell  ·  1 
  • Herbie’s Cardamom Ground (C)  ·  2 tablespoons 
  • Herbie’s Dried Orange Peels (C)  ·  1 tablespoon 
  • Herbie’s Vanilla Bean, split lengthwise (C)  ·  1 
  • Navel Orange, juiced (C)  ·  1 
  • Heavy Cream (C)  ·  3 cups 
  • Sugar (C)  ·  1/2 cup 
  • Egg yolks (C)  ·  4 
  • Egg (C)  ·  1 
  • Sugar Pumpkin, peeled, cubed  ·  1 
  • Salt  ·  1/2 teaspoon 
  • Egg White  ·  1 
  • Herbie’s Nutmeg Ground  ·  1 teaspoon 
  • Vanilla Extract  ·  1 teaspoon 
  • Herbie’s Cinnamon Ground  ·  2 teaspoons 
  • Sugar  ·  3/4 cup 
  • Eggs  ·  3 
  • Heavy Cream  ·  3/4 cup 

Instructions

What is there not to love about creamy pumpkin and sweet spices bound up in a custard and baked in a buttery pie shell? It's an American classic, but we gave this one a spice twist.

This Pumpkin pie is a custard-based pie with a stronger, more savory collection of spices at play than in some of the other pies we have posted on our recipe database.

Using fresh squash will give your pie filling a lovely, fluffy texture so no canned pumpkin please.

Pre-heat oven to 400 degrees.

Lay out the cubes of pumpkin on a sheet tray and roast for about 10 minute or until the cubes are tender but do not have a lot of color on them. While they are still warm add them to your blender and puree them. Add a little of the heavy cream to help it smooth out.

Pour the pureed pumpkin into a large bowl. Add the rest of the cream, sugar, vanilla extract, salt, Herbie’s Cinnamon Ground, and Herbie’s Nutmeg Ground. Mix well until smooth.

Pour the filling into the pie shell and shake gently to ensure that it fills in evenly. Bake at 400 degrees for 15 minutes

Remove the pie and turn the oven down to 350 degrees. Brush the edges of the pie shell lightly with egg white. Return the pie to the oven for 35-40 minutes until it is set.

Meanwhile, in a med saucepot over med. low heat. Steep Herbie’s Vanilla Bean, Dried Orange Peels, and Cardamom Ground in the heavy cream. Do not allow it to boil. In a large bowl whisk together the egg yolks, egg, and sugar.

Once the Cream has taken on flavor. Take it off the heat. Add the orange juice and strain into another container.

Then very slowly begin to whisk it into the egg and sugar mixture. Start by adding ¼ of a cup at a time while continually whisking until it is all incorporated. The result should be a smooth shiny texture.

Pour into a smaller baking dish that can be set into a larger baking dish. Fill the larger baking dish with water until it reaches half way up the side of the other dish.

Once the pumpkin pie is done baking pull it out and let cool.

Put the custard in the oven and bake for 35 minutes or until it has reached the proper consistency.

Once the custard is set, take it out of the oven and let it cool.

Slice the pumpkin pie and serve with a dollop of orange cardamom custard.

NOTE: (C) = Custard Ingredients

Like Crème Brulee?

  • Instead of pouring the custard mixture into a baking dish, pour it into individual ramekins and bake it the same way in a water bath.
  • Then once the custard is set, allow them to cool for 1 hour.
  • Add a tablespoon of sugar on top of each one and caramelize the sugar with a kitchen torch.

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