Ingredients
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon cardamom
Dash of pepper
1 (15-ounce) can 100% pure pumpkin
1 cup half-and-half
3 eggs, beaten
1/2 teaspoon almond extract
1 (9-inch) unbaked pie shell
Directions
Heat oven to 425.
In a mixing bowl, whisk together sugar, cinnamon, ginger, nutmeg, cloves, cardamom and pepper. Add pumpkin, half-and-half, eggs and almond extract and beat or stir until smooth. Pour into pie shell.
Bake for 10 minutes. Reduce heat to 350 and bake for another 35-45 minutes. Allow to cool before refrigerating.
Category:
Tradition with a Twist
