Ingredients
- ¾ cup hulled pumpkin seeds (available in health food stores)
- 2 cups graham cracker crumbs
- ½ teaspoon ground ginger
- ¼ cup granulated sugar
- 10 tablespoons melted unsalted butter
- 2 cups canned pumpkin puree
- 2 eggs, lightly beaten
- 2 egg yolks, lightly beaten
- 1 ½ cups heavy cream
- ¾ cup dark brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ cup finely chopped crystallized ginger
- Nutritional Information
Nutritional analysis per serving (10 servings)
639 calories; 42 grams fat; 19 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 8 grams protein; 135 milligrams cholesterol; 365 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 servings
Preparation
- Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
- Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
- Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
- Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
- Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.
2 hours
Dining and Cooking