Pumpkin Pudding Pie w/ Orange Zest & Cardamom Whipped Cream

• servings: (makes ~3 pies)

Ingredients

2 cups sugar

15oz can pumpkin puree

2 eggs

2 tsp baking soda

2 cups flour

2 tsp baking powder

1/2 tsp ground cinnamon

2 1/2 cups milk

1/4 tsp vanilla

pinch of salt

4 TBSP butter (melted)

1 orange

1 tsp powdered sugar

1 cup heavy cream

2 TBSP powdered sugar

1 tsp cardamom

pinch nutmeg

Directions

pumpkin pudding pie w/ orange zest

• preheat the oven to 325°F

• prepare the pie crust

(that's another recipe's job- either find a scratch recipe or buy a pre-made dough or graham cracker crust)

• blend 2 ½ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)

• add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed

• add the milk and melted butter; whisk until well mixed

(if using a mixer, blend with the whisk attachment)

• pour your batter into the crust, filling right up to the edge

(the mix will be more liquid than solid, but it will rise/solidify in the oven)

• bake at 325°F for 55 minutes

remove from the oven and let it cool

• top with sifted powdered sugar

zest an orange over the top of the pie

(microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)

whipped cream

• put your metal mixing bowl and whisk in the freezer for at least 15 minutes whisk powdered sugar, cardamom, and nutmeg together in bowl add heavy cream; whisk until stiff peaks start forming

serve on a cooled pie :)