Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : @context http, Calories 451, UnsaturatedFat 14 grams, Carbohydrate 33 grams, Fat 34 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 24 grams, TransFat 1 gram
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