Pumpkin Pie With Pepita Nut, And Ginger Topping

Name: Pumpkin Pie With Pepita Nut, And Ginger Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1/4 cup sliced almonds; 1/4 cup chopped pecans; 2 tablespoons unsalted raw pepitas (pumpkin seeds); 2 tablespoons (packed) golden brown sugar; Large pinch of salt; 2 tablespoons slivered crystallized ginger; 1 15-ounce can pure pumpkin; 1/2 cup (packed) golden brown sugar; 1/2 cup sugar; 1 tablespoon mild-flavored (light) molasses; 1 tablespoon all purpose flour; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2 large eggs; 1 large egg yolk; 1 1/4 cups heavy whipping cream; Ingredient info: Pepitas can be found at many supermarkets, at specialty foods stores, and at Latin markets.

Servings: persons

1 tablespoon unsalted butter
1/4 cup sliced almonds
1/4 cup chopped pecans
2 tablespoons unsalted raw pepitas (pumpkin seeds)
2 tablespoons (packed) golden brown sugar
Large pinch of salt
2 tablespoons slivered crystallized ginger
1 15-ounce can pure pumpkin
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1 tablespoon mild-flavored (light) molasses
1 tablespoon all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 1/4 cups heavy whipping cream
Ingredient info: Pepitas can be found at many supermarkets, at specialty foods stores, and at Latin markets.

1
Roll out dough disk on lightly floured surface to 13-inch round. Transfer crust to 9-inch-diameter glass pie dish. Press crust evenly onto bottom and up sides of dish. Trim dough overhang to 1 inch. Fold overhang under, forming high-standing rim 3/4 inch above sides of dish. Crimp edges decoratively. Freeze crust until firm, about 1 hour. DO AHEAD:
2
Melt butter in large nonstick skillet over medium heat. Add almonds, pecans, and pepitas; saute until nuts brown slightly and pepitas begin to pop, about 2 minutes. Sprinkle brown sugar and salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes. Remove skillet from heat. Stir in crystallized ginger. Cool topping in skillet. DO AHEAD:
3
Position rack in center of oven and preheat to 375u00b0F. Line frozen pie crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, 20 to 25 minutes. Remove foil and beans. Bake just until crust is set and sides are pale golden, 5 to 7 minutes longer. Remove crust from oven. Maintain oven temperature.
4
Combine pumpkin, both sugars, molasses, flour, cinnamon, ginger, cloves, and salt in medium bowl. Whisk until well blended. Whisk in eggs and egg yolk, then cream. Pour filling into warm crust. Sprinkle topping evenly around edge of filling, forming 11/2-inch border (some of topping may sink into filling). Bake pie 20 minutes. Remove pie from oven and wrap foil collar around edge of crust and topping to prevent pie from browning too quickly. Return pie to oven and continue to bake until crust is golden and filling is set in center (center may move very slightly when dish is gently shaken), 40 to 45 minutes. Transfer pie to rack and cool completely. DO AHEAD:

743

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 20 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/4 cup sliced almonds, 1/4 cup chopped pecans, 2 tablespoons unsalted raw pepitas (pumpkin seeds), and more.

Yes, Pumpkin Pie With Pepita Nut, And Ginger Topping 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!