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If you’re in search for the ultimate holiday pie situation, look no further friends. This pumpkin custard pie with cardamom is ridiculously creamy, spiced with a touch of warm cardamom, and perfect with a dollop of fresh whipped cream. Save this one for all the autumn get-togethers – it’s truly the best pumpkin pie!

Pumpkin custard pie with cardamom in a white pie plate next to red leaves, a white and orange pumpkin, and brown bowls of sugar and cardamom pods on a beige counter.

I know I’ve firmly established myself as an apple-lover when autumn rolls around, but don’t get me wrong. I’m a pumpkin girlie too.

And, if there’s one thing that I truly excel at when it comes to holiday desserts, it’s pie. Caramel Dutch apple pie? This sticky bourbon caramel pecan pie? I mean, I think it was just about time that I add my famous pumpkin version to the repertoire.

It’s taken a few years to develop this recipe. My mom always made the best pumpkin pie growing up. But hers uses evaporated milk which I never have on hand. Luckily, I learned how to make pumpkin pie without evaporated milk when I was in pastry school, so this recipe is a mash-up of my two favorites! Plus I added cardamom cause, well, duh.

Even if you think you don’t like pumpkin pie, I implore you to give this recipe a try. It’s light and creamy, has a caramelized crust, and has changed a mind or two before. Let’s bake, friends!

Canned pumpkin

White and brown bowls of pie dough, brown sugar, pumpkin, half and half, spices, vanilla, salt, eggs, and sugar on a beige counter.

You’ll need canned 100% pumpkin purée for this recipe. Not pumpkin pie filling! I highly recommend Libby’s because it’s thicker. I’ve made this recipe with other brands and it’s just not as good.

You’ll also need pie dough. I highly recommend homemade pie dough if you have the time, but store-bought will work too! You will need half a recipe (or one 9-inch crust) for this pie. But, if you want to make cute little pie dough leaves, you’ll need a full recipe (or two 9-inch pie crusts).

For the rest of the recipe, grab some eggs, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, cardamom, Morton’s Kosher salt, and half-and-half.

Par-bake the crust

Six steps to par-baking pie crust. In photo 1, pie dough is rolled on a wood board. In photo 2, the pie dough is in a pie plate on a beige counter. In photo 3, the pie dough edges are crimped. In photo 4, the pie dough is filled with parchment paper and beans. In photo 5, the pie dough is par-baked. In photo 6, the pie dough is being brushed with egg wash.
Roll the pie dough and fit it into a 9-inch pie plate. Crimp the edges until they’re all pretty. Place a piece of parchment paper into the crust and fill with pie weights or dried beans. Bake until golden-brown & carefully remove the weights. Brush with egg wash & bake for 5 more minutes.

Make the pumpkin pie filling

Six steps to making pumpkin pie filling. In photo 1, eggs, brown sugar, and white sugar are placed in a white bowl on a beige counter. In photo 2, the eggs and sugars are whisked. In photo 3, pumpkin is added to the bowl. In photo 4, vanilla and spices are added. In photo 5, the pumpkin filling is combined. In photo 6, the filling has milk added.
Whisk the eggs & sugars until they’re pale and thickened, 2-3 minutes. Add the pumpkin, vanilla, spices, and salt. Slowly add the half-and-half, whisking until smooth.

This recipe makes quite a bit of pumpkin filling. Make sure you’re using a deep 9-inch pie plate, or the filling might run over the top of the crust. Look for something about 1 1/2 to 2-inches deep.

Assemble, bake, & decorate

Three steps to making pumpkin custard pie with cardamom. In photo 1, a par-baked pie crust is placed on a beige counter. In photo 2, the crust is filled with the pumpkin custard. In photo 3, the pie is baked and decorated with pie dough leaves.
Pour the custard into the par-baked crust. Bake the pie until the edges are set and the center is still a bit wobbly. Let it cool completely, cover, & chill. Then, decorate as desired & enjoy with whipped cream.

The key to perfect pumpkin pie is baking it properly! The pie is ready when it’s set on the edges but still a bit jiggly in the center. If it’s very jiggly, give it 5-10 more minutes. Or, if it’s completely set and starting to brown, the pie is over-cooked.

A white pie plate with cardamom pumpkin custard pie topped with pie dough leaves. The pie is on a beige counter next to red leaves, pumpkins, and a gold teapot.

Make it in advance

Since this pie needs to chill for at least 2 hours, this makes it a lovely little make-ahead dessert for the holidays! You can make this pie up to 2 days in advance. But personally, I like to make it the night before so the crust doesn’t get too soft.

To store any leftovers, cover the pie plate with plastic wrap or a reusable bowl cover. Refrigerate the pie slices for up to 4 days. It’s delicious out of the fridge so no need to warm it up to room temperature!

Keep the top from cracking

To keep the pie from cracking, the key is to cool it the right way! After it’s done baking, leave the pie in the oven with the door cracked and let it cool for 30 minutes-1 hour. Then, let it cool at room temperature for 1 more hour. Lastly, cover and refrigerate the pie for a couple of hours until the custard is fully set.

Pumpkin custard pie with cardamom in a white pie plate on a beige counter next to red leaves, a red and white striped napkin, and brown bowls of sugar and cardamom pods.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 1 vote

The Best Pumpkin Custard Pie with Cardamom

Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 4 hours
Total Time: 5 hours 50 minutes
If you're in search of the ultimate holiday pie situation, look no further friends. This pumpkin custard pie with cardamom is ridiculously creamy, spiced with a touch of floral cardamom, and perfect with a dollop of fresh whipped cream. Save this one for all the autumn get-togethers – it's truly the best pumpkin pie!
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Ingredients

  • 2 9-inch pie crusts, homemade or store-bought
  • 4 eggs, room temperature, divided
  • 1/2 cup brown sugar (100 grams)
  • 1/4 cup white sugar (50 grams)
  • 15 ounces canned pumpkin (425 grams)
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice or homemade apple pie spice
  • 1 teaspoon ground cardamom (preferably freshly-ground)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon Kosher salt
  • 1 1/4 cups half-and-half (280 milliliters)
  • Whipped cream, for serving

Equipment

  • Rolling Pin
  • Deep 9-inch metal or stoneware pie plate
  • Parchment paper
  • Mini leaf & pumpkin cookie cutters (optional)

Instructions 

Par-Baked pie crust

  • Preheat the oven to 375°F (190°C). Arrange a rack in the lower 1/3 of your oven and place a metal sheet pan or pizza stone on the rack while it's pre-heating. Then, whisk 1 egg with 1 Tablespoon of water to make an egg wash.
  • Roll one of the pie crusts on a lightly floured surface, turning the dough a quarter every few rolls, until it's a 12-inch circle. Place the dough in a deep 9-inch pie plate and use your hands to gently press the dough into the bottom and sides of the plate. Fold the edges of the pie dough under to create a thick rim of crust around the top of the pie. Use your fingers or the tines of a fork to crimp the edges.
  • Crumple up a sheet of parchment paper and line the pie crust with the paper. Fill the parchment paper with pie weights or dried beans. Evenly distribute the pie weights or dried beans around the pie plate.
  • Par-bake the crust on the hot sheet pan or pizza stone until it's light golden-brown, about 25-30 minutes. Carefully remove the parchment paper and pie weights from the pie plate.
  • Using a pastry brush, brush the crust with 2 layers of egg wash. Return the crust to the oven and bake for 5 more minutes, until the crust is shiny and light golden-brown.

Pumpkin custard

  • Add the remaining 3 eggs, brown sugar, and white sugar to a large bowl. Whisk the mixture until it's thickened and pale brown, 2-3 minutes.
  • Next, mix the canned pumpkin into the egg-sugar mixture. Add the vanilla extract, pumpkin pie spice, cardamom, cinnamon, and salt.
  • Slowly whisk the half-and-half into the pumpkin mixture. Stir just until the filling is combined.

Assemble & bake

  • Reduce the oven to 350°F. Then, pour the pumpkin custard into the warm pie crust.
  • Bake the pie on the hot sheet pan or pizza stone until the edges are set but the center has a bit of a jiggle, 40-45 minutes. If the filling is too runny, bake it for 5-10 more minutes. If the crust is starting to brown too much, carefully tent it with tinfoil.
  • Once the pie is done baking, turn off the oven and crack the door. Let it cool in the oven for at least 30 minutes. Then, remove the pie from the oven and let it cool for another 60 minutes at room temperature.
  • Once the pie is room temperature, cover it with plastic wrap or a a reusable bowl cover. Refrigerate the pie until it's completely chilled, at least 2 hours or overnight. Decorate the chilled pie with pie dough leaves and pumpkins, if desired. Slice the pie and serve with whipped cream. Enjoy!

Pie Dough Leaves & Pumpkins (Optional)

  • Preheat the oven to 375°F. Roll out the second pie dough until it's 1/8-inch thick. Use mini leaf and pumpkin cookie cutters to cut shapes out of the dough, re-rolling the scraps as necessary.
  • Place the pie dough leaves and pumpkins on a sheet pan lined with parchment paper. Brush the leaves and pumpkins with egg wash.
  • Bake the pie dough leaves and pumpkins for 15-16 minutes, rotating the pan halfway through, until they're deep golden-brown. Cool completely before decorating the pie.

Notes

For the best results, use a metal or stoneware pie plate. That will give you a lovely crisp (never soggy) crust. 
Make sure you’re using a deep 9-inch pie plate, or the filling might run over the top of the crust. Look for something about 1 1/2 to 2-inches deep.
You’ll want to bake the pie in the lower 1/3 of your oven so the bottom crust gets crisp and the top doesn’t get too browned. I also recommend baking the pie on a hot sheet pan or pizza stone which will help crisp up that crust!
To keep the bottom pie crust from getting soggy, don’t skip the par-bake step! This is key to crust that is crisp, flaky, and buttery.
Don’t over-cook the pie! Otherwise, it will end up dense instead of creamy. Bake the pie just until the edges are set and the middle is a bit jiggly.
To keep the pie from cracking, make sure to cool it properly. After it’s done baking, leave the pie in the oven with the door cracked and let it cool for 30 minutes-1 hour. Then, let it cool at room temperature for 1 more hour. Lastly, cover and refrigerate the pie for a couple of hours until the custard is fully set.
If you’re making pie dough leaves and pumpkins for decoration, you will need two 9-inch pie crusts (or 1 homemade recipe). If you’re not decorating the pie, you will only need one 9-inch pie crust (or half a homemade recipe).
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1slice, Calories: 272kcal, Carbohydrates: 32.5g, Protein: 5.3g, Fat: 14g, Saturated Fat: 5.3g, Cholesterol: 75mg, Sodium: 240mg, Potassium: 214mg, Fiber: 2.1g, Sugar: 17.2g, Calcium: 76mg, Iron: 2mg
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