Libby's Tweaked Pumpkin Pie

Name: Libby's Tweaked Pumpkin Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 pie, 8 serving(s)
Ingredients: 3/4 cup granulated sugar (I used Turbinado sugar); 1 teaspoon ground cinnamon; 1/2 teaspoon salt (I used sea salt); 1/2 teaspoon ground ginger; 1/4-1/2 teaspoon ground cardamom (I used slightly more than 1/4); 2 large eggs; 1 (15 ounce) can pumpkin (I used Libby's); 1 (12 ounce) can evaporated milk (I used the Nestle); 1 unbaked 9-inch deep dish pie crust

Submitted by Peacemaking Rebel

"Though I would enjoy pumpkin pie it was never my favorite. This year while making the obligatory Thanksgiving Day pie I decided to skip the ground cloves and replace it with ground cardamom. It was awesome!!!!"

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Ready In:: 55mins
Ingredients:: 9
Yields:: 1 pie
Serves:: 8

ingredients

³⁄₄ cup granulated sugar (I used Turbinado sugar)
1 teaspoon ground cinnamon
¹⁄₂ teaspoon salt (I used sea salt)
¹⁄₂ teaspoon ground ginger
¹⁄₄ - ¹⁄₂ teaspoon ground cardamom (I used slightly more than 1/4)
2 large eggs
1 (15 ounce) can pumpkin (I used Libby's)
1 (12 ounce) can evaporated milk (I used the Nestle)
1 unbaked 9-inch deep dish pie crust

directions

Mix sugar, cinnamon, salt, ginger and cardamom (do not add any cloves) in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into unbaked pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. If whipped cream is desired top before serving.