I love making this recipe. It was a big hit for thanksgiving.

14 ounce can of condensed milk
14 ounce can of pure pumpkin purée
1 Tsp of cardamom powder
1 Tsp of Cinnamon powder
1/2 Tsp of salt
3 eggs

2 Ready made graham cracker pie base available at grocery stores. For a detailed recipe of how to make the base please search for Laura’s pumpkin pie recipe. This recipe has been adapted from her with the exception of adding the cardamom spice.

Preheat oven to 325 degrees

Mix all the ingredients above in a bowl.

Pour the mixture into the graham pie base. Do not fill the mixture to the brim.

Put the pie in the oven and bake for 15 minutes at 325 and then 15 more minutes at around 300 degrees. The reason for doing it this way is to avoid getting the pie burnt (unless you like it that way).

After 1/2 an hour, remove the pie from the oven and set aside to cool at room temperature for an hour.

After an hour put in refrigerator and let cool for another hour.

This recipe makes two whole pies.

Serve as is.

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