Crème Fraîche Pumpkin Custard Pie

It's beautiful and the tastiest pumpkin pie I've ever had, possibly because it uses half of the pumpkin that most recipes use.  It was given rave reviews by everyone who likes pumpkin pie, but many people asked why I didn't bring my Southern Chocolate Pecan Pie.  Since I don't like pumpkin pie, I won't try another one; I'll stick with divine decadence for future Thanksgivings! 

Adapted from pumpkin pie with a speculoos cookie crust and a crème fraîche swirl

Ingredients
One shortbread crust, par-baked
1 can (15 oz.) pumpkin puree
2/3 c. brown sugar
1-1.5 t. ground cardamom  (I used the 2 t. called for; it was too much.)
1 t. ground cinnamon
1/2 t. kosher sea salt
1 c. evaporated milk
4 large eggs, at room temperature
2 oz. Crème Fraîche

Directions
For the Pumpkin Custard Filling and Crème Fraîche SwirlIn a large, heavy-bottomed pot over medium heat, combine pumpkin, sugar, cardamom, cinnamon, and salt. Cook 5 minutes, using heatproof rubber spatula to scrape the bottom and sides of the pan frequently. The mixture
should start to sputter around 2 to 3 minutes; by 5 minutes, become thick and glossy.

Remove from heat and slowly stream in milk while continuing to whisk the mixture. Continue whisking until fully incorporated, before whisking in eggs, one at a time, only adding the next egg when the previous one has fully incorporated.

Once the eggs are fully incorporated, pour the mixture into the prepared shell. Transfer crème fraîche into a piping and drizzle over the mixture in the pattern you desire. Use a bamboo skewer or toothpick with a sharp point to swirl the crème fraîche across the filling.

Bake 35-40 minutes in preheated 350˚F oven, or until the edges of the filling have set. The filling may have bubbled and puffed slightly in the oven, but don't worry — it settles down as it cools. You can use a knife to tap on the sides of the tart pan to test the filling; the middle should wobble slightly, but the edges should stay in the same place. Be careful not to overcook — it's better to pull it out of the oven earlier than later, as the filling will continue to cook after it's pulled out the oven. Transfer to a wire rack and cool completely until fully set. Serve at room temperature, or chilled for an hour. This pie is best the day it's made (since the crust will remain crunchy, but will soften
the longer it sits).

Amount Per Serving
calories 276
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 4 g	22 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 108 mg	36 %
Sodium 285 mg	12 %
Potassium 105 mg	3 %
Total Carbohydrate 38 g	13 %
Dietary Fiber 1 g	6 %
Sugars 27 g
Protein 6 g	11 %
Vitamin A	95 %
Vitamin C	11 %
Calcium	9 %
Iron	7 %