The nutty pepita crust provides a crunchy contrast to the smooth and creamy pumpkin filling in this holiday pie.
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.