Spiced Pumpkin Pie With Pepita Crust
Spiced Pumpkin Pie With Pepita Crust
This dessert is a nice alternative to the run-of-the-mill Thanksgiving pumpkin pie. The nutty pepita crust provides a crunchy contrast to the smooth and creamy pumpkin filling.Recipe courtesy of McCormick.
Prep Time
20
minutes
Cook Time
55
minutes
Servings
8
Total time: 1 hour, 15 minutes
Ingredients
- 1 cup pepitas (shelled pumpkin seeds)
- 1 cup slivered almonds
- 3 tablespoon firmly packed brown sugar
- 1 teaspoon mccormick gourmet™ organic ground ginger
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 15 ounce pumpkin (1 can)
- 14 ounce (1 can) sweetened condensed milk
- 2 eggs
- 1 teaspoon mccormick gourmet™ organic pure vanilla extract
- 1 teaspoon mccormick gourmet™ organic ground saigon cinnamon
- 1/4 teaspoon mccormick gourmet™ organic ground cloves
- 1/4 teaspoon mccormick gourmet™ organic ground ginger
- 1/4 mccormick gourmet™ organic ground nutmeg
Directions
- Preheat oven to 350°F. Place pepitas, almonds, brown sugar, ginger and salt in food processor; cover. Pulse until coarsely chopped. Add butter; mix until well blended. Press firmly onto bottom and up sides of pie plate.
- Bake 8 to 10 minutes or until lightly browned.
- Mix pumpkin, milk, eggs and vanilla in large bowl until smooth. Add spices; mix until well blended. Pour into prepared crust on large foil-lined baking sheet.
- Bake 40 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.