Ginger Pumpkin Pie With Pumpkin Seed Crust Recipe

Name: Ginger Pumpkin Pie With Pumpkin Seed Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup hulled pumpkin seeds (available in health food stores); 2 cups graham cracker crumbs; 1/2 teaspoon ground ginger; 1/4 cup granulated sugar; 10 tablespoons melted unsalted butter; 2 cups canned pumpkin puree; 2 eggs, lightly beaten; 2 egg yolks, lightly beaten; 1 1/2 cups heavy cream; 3/4 cup dark brown sugar; 2 teaspoons cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon nutmeg; 1/4 cup finely chopped crystallized ginger

Servings: persons

3/4 cup hulled pumpkin seeds (available in health food stores)
2 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup granulated sugar
10 tablespoons melted unsalted butter
2 cups canned pumpkin puree
2 eggs, lightly beaten
2 egg yolks, lightly beaten
1 1/2 cups heavy cream
3/4 cup dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 cup finely chopped crystallized ginger

1
Preheat oven to 450 degrees.
2
Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
3
Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor.
4
Mix with the graham cracker crumbs, ground ginger and granulated sugar.
5
Stir in the melted butter.
6
Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
7
Bake the crust for 15 minutes and remove from oven.
8
Reduce oven heat to 350 degrees.
9
Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg.
10
Stir in the crystallized ginger and mix until smooth.
11
Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
12
Remove pie from oven and scatter remaining pumpkin seeds on top.
13
Cool to room temperature before serving.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup hulled pumpkin seeds (available in health food stores), 2 cups graham cracker crumbs, 1/2 teaspoon ground ginger, 1/4 cup granulated sugar, and more.

Yes, Ginger Pumpkin Pie With Pumpkin Seed Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Pumpkin Pie With Pumpkin Seed Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions