It’s worth the small amount of effort it takes to roast and puree a pumpkin for a homemade pie. Cardamom scents the pistachio shortbread crust and sweet filling. A nutty oat crumble finishes the pumpkin pie recipe with a crunch. All that's missing is a dollop of whipped cream!
Homemade Pumpkin Pie Ingredients
A few things set this pumpkin pie apart from the classic. Here, we'll outline those ingredients.
- Pistachios: Look for unsalted shelled pistachio nuts to add a nutty flavor and crunchy texture to the crust.
- Shortbread cookies: Crushed cookies add buttery richness to the crust.
- Fresh pumpkin puree: You can easily use canned pumpkin or squash puree in this homemade pumpkin pie.
- Ground cardamom: There are many ways to describe the delicious flavor of cardamom. It's peppery and piney with subtle hits of fruitiness and citrus. You'll need it for both the crust and filling in this pumpkin pie recipe.
How to Make Homemade Pumpkin Puree
Early Abundance and Winter Luxury pie pumpkins made our favorite purees. Preheat oven to 375°F. Cut pumpkins or squash into 5×5-inch pieces, removing any seeds or strings. Arrange pieces, rind side up, on foil-lined baking pans. Bake, uncovered, 1 to 11/2 hours or until tender. When cool, scoop pulp out of rinds (discard rinds) and into a food processor; blend until smooth. Spoon puree into a fine-mesh sieve; let stand 1 hour to drain. Lightly press to remove additional liquid; discard liquid. Use the homemade pumpkin puree as directed.
Here are the pumpkin puree quantities you'll have depending on what you use:
- 2 1/2 lb. Pie pumpkin = 1 3/4 cups strained puree
- 3 1/2 lb. Pie pumpkin = 2 1/2 cups strained puree
- 1 15-oz. Can pumpkin = 1 3/4 cups
How to Store Pumpkin Pie
You may be wondering if pumpkin pie needs to be refrigerated? The answer is yes! You should refrigerate pumpkin pie. Wrap it with plastic wrap and store in the fridge for up to 4 days. You can also freeze pumpkin pie for up to two weeks. Our complete guide to freezing pumpkin pie will walk you through the process.
Ingredients
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2/3 cup shelled unsalted pistachios
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6 ounces shortbread cookies
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5 tablespoons salted butter, melted
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1/4 cup granulated sugar
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1/4 teaspoon ground cardamom
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1 1/2 cups pumpkin puree
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3/4 cup packed brown sugar
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1 1/2 teaspoons ground cinnamon
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1 teaspoon freshly ground cardamom
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1 teaspoon vanilla
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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4 eggs, lightly beaten
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3/4 cup heavy cream
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3 tablespoons bourbon whiskey
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Crumble topping
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Whipped cream (optional)
Crumble Topping
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1/2 cup all purpose flour
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1/2 cup rolled oats
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3 tbsp packed brown sugar
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1/4 tsp freshly ground cardamom
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1/4 tsp salt
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1/4 cup salted butter
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2 tbsp chopped unsalted pistachio nuts
Directions
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Preheat oven to 350°F. Grease a 9-inch deep-dish pie plate with nonstick cooking spray.
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For crust, in a food processor combine pistachios and cookies; pulse until ground. Add melted butter, granulated sugar, and 1/4 tsp. cardamom; pulse until well combined.
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Spread crust mixture in the prepared pie plate then press onto bottom and up sides. Bake until edges are lightly browned, about 10 minutes.
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For filling, in a large bowl combine pumpkin puree, brown sugar, cinnamon, 1 tsp. cardamom, vanilla, ginger, nutmeg, 1/2 tsp. salt, and 1/8 tsp. finely ground black pepper. Stir in eggs. Gradually stir in cream and bourbon just until combined.
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Pour filing into hot crust. Cover edge of pie loosely with foil. Bake until a knife inserted in center comes out clean, 60 to 70 minutes.
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Cool pie on a wire rack 1 hour. Cover and chill within 2 hours. If you like, serve with Crumble Topping and whipped cream.
Crumble Topping
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Preheat oven to 350°F. In a small bowl combine 1/2 cup each all-purpose flour and regular rolled oats, 3 Tbsp. packed brown sugar, 1/4 tsp. freshly ground cardamom, and 1/4 tsp. salt. Cut in 1/4 cup salted butter until mixture resembles coarse crumbs. Stir in 2 Tbsp. chopped unsalted pistachio nuts. Spread on a parchment-lined baking sheet. Bake until golden brown, 15 to 20 minutes.
Nutrition Facts (per serving)
| 588 | Calories |
| 35g | Fat |
| 59g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 587.6 | |
| % Daily Value * | |
| Total Fat 35.2g | 45% |
| Saturated Fat 16.7g | 84% |
| Cholesterol 152.5mg | 51% |
| Sodium 353.2mg | 15% |
| Total Carbohydrate 58.8g | 21% |
| Dietary Fiber 4g | 14% |
| Total Sugars 34.8g | |
| Protein 9.7g | 19% |
| Vitamin D 0.9mcg | 4% |
| Vitamin C 2.5mg | 3% |
| Calcium 88.6mg | 7% |
| Iron 3.1mg | 17% |
| Potassium 360.2mg | 8% |
| Fatty acids, total trans 1g | |
| Vitamin D 34.6IU | |
| Alanine 0.4g | |
| Arginine 0.6g | |
| Ash 2.1g | |
| Aspartic acid 0.8g | |
| Caffeine 0mg | |
| Carotene, alpha 2202.7mcg | |
| Choline, total 97.1mg | |
| Copper, Cu 0.3mg | |
| Cystine 0.2g | |
| Energy 2458.1kJ | |
| Fluoride, F 1.4mcg | |
| Folate, total 58.4mcg | |
| Glutamic acid 1.6g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.7g | |
| Lysine 0.5g | |
| Methionine 0.2g | |
| Magnesium, Mg 44.1mg | |
| Manganese, Mn 0.8mg | |
| Niacin 1.6mg | |
| Phosphorus, P 185.5mg | |
| Pantothenic acid 0.9mg | |
| Phenylalanine 0.4g | |
| Phytosterols 0.5mg | |
| Proline 0.5g | |
| Retinol 237.5mcg | |
| Selenium, Se 15.7mcg | |
| Serine 0.5g | |
| Starch 11.7g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 2.1mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.5g | |
| Vitamin A, IU 8045.6IU | |
| Vitamin A, RAE 600mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 13.5mcg | |
| Water 81.7g | |
| Zinc, Zn 1.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
