This new twist on traditional pumpkin pie is spiced with cardamom.
| 1 |
|
(9-inch) refrigerated unbaked pie crust |
| 1/3 |
|
cup sugar |
| 1 |
|
(8-ounce) package cream cheese, softened |
| 1/2 |
|
teaspoon vanilla |
| 1/4 |
|
teaspoon ground cardamom |
| 1 |
|
egg |
| 3/4 |
|
cup firmly packed brown sugar |
| 2 |
|
eggs, beaten |
| 1 |
|
(15-ounce) can pumpkin |
| 1 |
|
tablespoon all-purpose flour |
| 1 1/2 |
|
teaspoons pumpkin pie spice* |
| 1/2 |
|
cup LAND O LAKES™ Half & Half |
Heat oven to 375°F. Prepare crust as directed on package for unbaked 9-inch one crust pie.
Beat sugar, cream cheese, vanilla and 1/4 teaspoon cardamom at medium speed in small bowl until fluffy. Add 1 egg; continue beating just until combined. Spread mixture evenly into crust.
Combine 3/4 cup brown sugar, 2 eggs, pumpkin, 1 tablespoon flour and pumpkin pie spice in large bowl. Gradually stir in half & half. Carefully spoon pumpkin mixture over cream cheese layer in crust.
Cover edge of crust with 2-inch strip of aluminum foil. Bake for 30 minutes. Remove foil. Continue baking for 30 to 40 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Refrigerate for at least 2 hours or until serving time.
At serving time, beat whipping cream, 2 tablespoons brown sugar and 1/4 teaspoon cardamom at high speed in small bowl until stiff peaks form. Spoon or pipe whipped cream onto pie.
*Substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.
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