4.666665
3 ratings

Spiced Pumpkin Pie With Pepita Crust

Crunchy, nutty and delicious
spiced pumpkin pie with pepita crust
Courtesy of McCormick

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.

Ingredients

For the pepita crust

  • 1 Cup pepitas (shelled pumpkin seeds)
  • 1 Cup slivered almonds
  • 3 Tablespoons firmly packed brown sugar
  • 1 Teaspoon McCormick Gourmet™ Organic Ground Ginger
  • 1/4 Teaspoon salt
  • 1/4 Cup butter, melted

For the spiced pumpkin filling

  • 15 Ounces pumpkin (1 can)
  • 14 Ounces (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

For the pepita crust

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.

 

For the spiced pumpkin filling

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.