Spiced Pumpkin Pie with Pepita Crust
By: Chef Cindy Gilbert
A buttery pepita crust adds an unexpected nuttiness and crunchy contrast to this refined twist on a beloved autumn classic. The creamy pumpkin custard is luxuriously smooth and spiced with warm flavors like Organic Ground Saigon Cinnamon and Organic Ground Nutmeg from the McCormick Gourmet™ Collection. It’s rustic yet sophisticated — ideal for any cozy fall gathering.
A buttery pepita crust adds an unexpected nuttiness and crunchy contrast to this refined twist on a beloved autumn classic. The creamy pumpkin custard is luxuriously smooth and spiced with warm flavors like Organic Ground Saigon Cinnamon and Organic Ground Nutmeg from the McCormick Gourmet™ Collection. It’s rustic yet sophisticated — ideal for any cozy fall gathering.
Key products
Instructions
Instructions
- 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. Serve with homemade vanilla whipped cream and sprinkle with ground cinnamon and roasted pepitas, if desired.
