Cardamom Pumpkin Pie


Thought there was no way to make pumpkin pie any better? Well there is! Cardamom pumpkin pie is just a whole different level of wow!

Cardamom pumpkin pie is just the amazing zing traditional pie needed. The earthy cardamom with the creamy and hearty pumpkin is just to die for.

This is the part of the blog posts where everyone decides they hate me so much that they throw their computers, phones, and ipads out of the window. I hate PSL EVERYTHING! I mean – legitimately hate it and find myself using insults like, “Oh what? you like PSL’s too?!” It is this insane phenomenon that takes over this nation. Pumpkin spice just tastes like overly saccharine medicinal balls – as in testicles! Just thinking about it has me sneering. But perhaps I’m just thinking of one of my exes who was the most basic of basic bitches you’ve ever seen (but a very pretty one). Fall came out and he had the plaid shirts, loose beanie, and scarves…I could go on and on but the bottom line is PSL BAAAAD!! PUMPKIN PIE GOOD! CARDAMOM PUMPKIN PIE BETTER!

Just as easy as pumpkin pie and miles better! So much so that I took it to a Friendsgiving and we ran out of both of pies..with only 10 people and 6 other desserts. :p I love it as is but if you’re going to do a medley of desserts maybe pair it with a gingerbread with ginger chantilly cream. To top it all off – the recipe isn’t fancy nor is the technique – so good ol’ Libby’s famous pumpkin pie directions off the can (with my recipe thrown in) it’s what’s below.

Cardamom Pumpkin Pie

Course: DessertCuisine: American, Punjabi FusionDifficulty: Easy


Prep time


Cooking time


Total time




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  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

  • 2 large eggs

  • 3/4 cup granulated sugar

  • 3 tsp pumpkin spice

  • 1/2 tsp salt

  • 1 tbsp freshly ground cardamom

  • Pie Crust

  • Whipped cream (optional)

Equipment/Specialty Items


  • Prepare your pie crust.
  • Preheat over to 425°F.
  • In a large bowl, beat eggs.
  • Stir in sugar, salt, cardamom, and pumpkin spice.
  • Stir in pumpkin puree.
  • Stir in evaporated milk.
  • Prepare the baking dish with pie crust.
  • Pour the pumpkin mixture into your prepared pie dish.
  • Bake at 425°F for 15 minutes.
  • Reduce temperature to 350°F; bake for 35 or until knife inserted near center comes out clean.
  • Cool on wire rack.
  • Serve with whipped cream or refrigerate for later.

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Nutrition Facts

8 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 6.2g 10%
    • Saturated Fat 4.2g 20%
  • Cholesterol 64mg 22%
  • Sodium 353mg 15%
  • Amount Per Serving% Daily Value *
  • Potassium 217mg 7%
  • Total Carbohydrate 31.2g 11%
    • Dietary Fiber 1.8g 4%
    • Sugars 26g
  • Protein 5.8g 10%
  • Calcium 10%
  • Iron 5%
  • Vitamin D 25%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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