Baked piecrust
1 cup plus 2 tbsp. sugar
1-1/4 tsp. ground cardamom
3 tbsp. all-purpose flour
1/4 tsp. salt
1 can or 15 oz pumpkin
3 eggs, lightly beaten
1/2 cup buttermilk
1 tsp. vanilla bean paste
1/4 cup butter, melted
Prepare baked piecrust; set aside.
Preheat oven to 350 F.
In a small bowl combine 2 tbsp. of the sugar and 1 tsp.
of the cardamon; set aside.
In a large bowl combine the remaining sugar, flour, salt,
and the remaining cardamom; mix well.
Add pumpkin, mix well.
Add eggs, stir to combine.
In a small bowl combine buttermilk, vanilla bean paste,
and melted butter. Add to pumpkin mixture, stirring
just until combine.
Pour pumpkin mixture into piecrust; sprinkle with half
of the sugar mixture.
Cover edge with foil.
Bake 45 to 50 minutes or until edge are puffed and set.
Cool on a wire rack.
Chill within 2 hours.
Sprinkle with reserved sugar mixture,