GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST

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Ginger Pumpkin Pie With Pumpkin Seed Crust image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

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

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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