Cardamom Graham Cracker-Crusted Pumpkin Pie

There are certain staples to my Thanksgiving table every year, and pumpkin pie is one of them. This nostalgic dessert always takes me back to my childhood home in Martha’s Vineyard and my early days in New York City. Despite all the changes that have happened in my life, I still turn to this comforting recipe. It never fails!

This year, I wanted to – literally – spice things up. So I turned to my pantry and played around with different flavors until I found one that offered the perfect amount of warmth and coziness. Cardamom did the trick! This spice is unique in that it has a mint-like, eucalyptus-y, peppery profile that pairs well with sweet pumpkin. Mixing it into the pumpkin puree before it hits the oven gives a tremendous amount of depth. Plus, it makes your kitchen smell so good.

I also use cardamom in my homemade graham cracker crust. I find that graham cracker crusts beat pastry ones any day because of its flavor, texture, general hominess. While I love my Apple Pie Recipe, this pumpkin pie has a special place in my heart because of its crust. In the past, I’ve just made this crust because it’s that delicious as-is. What are your favorite pumpkin pie renditions?