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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.
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 ;)
Suzan Wilson | September 12, 2014