Title: Cardamom Pumpkin Pie With Pistachio Cookie Crust
Categories: Pies
Yield: 1 Pie
MMMMM---------------------------CRUST--------------------------------
1/3 c Unsalted pistachio nuts
6 oz Shortbread cookies
5 tb Butter; melted
1/4 c Granulated sugar
1/4 ts Ground cardamom
MMMMM--------------------------FILLING-------------------------------
1 1/2 c Pumpkin puree
3/4 c Brown sugar; packed
1 1/2 ts Ground cinnamon
1 ts Ground cardamom
1 ts Vanilla
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Salt
1/8 ts Black pepper; finely ground
4 Eggs; lightly beaten
3/4 c Heavy cream
3 tb Bourbon
Whipped cream (optional)
MMMMM-----------------CRUMBLE TOPPING (OPTIONAL----------------------
1/2 c All-purpose flour
1/2 c Regular rolled oats
3 tb Brown sugar; packed
1/4 ts Ground cardamom
1/4 ts Salt
1/4 c Butter
2 tb Unsalted pistachios; chopped
Preheat oven to 350°F. Grease a 9" deep-dish pie plate with nonstick
cooking spray.
For crust, in a food processor combine pistachios and cookies; pulse
until ground. Add melted butter, granulated sugar, and 1/4 ts
cardamom; pulse until well combined.
Spread crust mixture in the prepared pie plate; press onto bottom and
up sides. Bake until edges are lightly browned, about 10 minutes.
For filling, in a large bowl combine pumpkin puree, brown sugar,
cinnamon, 1 ts cardamom, vanilla, ginger, nutmeg, 1/2 ts salt, and
1/8 ts finely ground black pepper. Stir in eggs. Gradually stir in
cream and bourbon until just combined.
Pour filling into hot crust. Cover edge of pie loosely with foil. Bake
until a knife inserted in center comes out clean, 60 to
70 minutes.
Cool pie on a wire rack 1 hour. Cover and chill within 2 hours. If you
like, serve with whipped cream and crumble.
Crumble Topping:
In a small bowl, combine flour, oats, brown sugar, cardamom, and
salt. Cut in butter until mixture resembles coarse crumbs. Stir in
chopped unsalted pistachios. Spread on a parchment-lined baking
sheet. Bake in 350°F oven until golden brown, 15 to 20 minutes.
