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The nutty pepita crust provides a crunchy contrast to the smooth and creamy pumpkin filling in this holiday pie.
1 cup pepitas, (shelled pumpkin seeds)
1 cup slivered almonds
3 tablespoons firmly packed brown sugar
1 teaspoon McCormick Gourmet™ Ginger, Ground
1/4 teaspoon salt
1/4 cup (1/2 stick) butter, melted
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar
1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Cloves, Ground
1/4 teaspoon McCormick Gourmet™ Ginger, Ground
1/4 teaspoon McCormick Gourmet™ Nutmeg, Ground
Preheat oven to 350°F. For the Pepita Crust, 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.
Meanwhile, 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.
Serving Suggestion: For a festive garnish, serve with a dollop of Bourbon Whipped Cream.
• Pumpkin seeds, also known as pepitas, are available already shelled in the nut section of the supermarket.
(Amount per serving)
Ok...had some trouble logging on, so let's try this again lol Question....where do I find pepitas? We always look forward to pumpkin pies this time of year (such luscious yumminess!), and I would like to try something different. This might be it! But, do I have to shell each individual pumpkin seed, or can these be bought already shelled? If so, what aisle? Once I find them, I'll bake it and rate it ;)
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