The nutty pepita crust provides a crunchy contrast to the smooth and creamy pumpkin filling in this holiday pie.
20m
PREP TIME
55m
COOK TIME
445
CALORIES
14
INGREDIENTS
Servings: 8
Ingredients
- 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 (1/2 stick) butter, melted
- Spiced Pumpkin Filling
- 1 can (15 ounces) pumpkin
- 1 can (14 ounces) 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 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake 40 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.
