Spiced Pumpkin Pie With Pepita Crust

Spiced Pumpkin Pie With Pepita Crust
4.5 from 2 ratings
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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
servings
spiced pumpkin pie with pepita crust
Total time: 1.23 hours
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
  1. 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.
  2. Bake 8 to 10 minutes or until lightly browned.
  3. 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.
  4. Bake 40 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.
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