Spiced Pumpkin Pie With Pepita Crust

A buttery pepita crust adds an unexpected nuttiness and crunchy contrast to this refined twist on a beloved autumn classic. The creamy pumpkin custard is luxuriously smooth and spiced with warm flavors like Organic Ground Saigon Cinnamon and Organic Ground Nutmeg from the McCormick Gourmet Collection. It’s rustic yet sophisticated — ideal for any cozy fall gathering. Provided by McCormick

Recipe -

Prep Time20 Minutes

Servings8

Cook Time55 Minutes

Ingredients

1 cup pepitas, (shelled pumpkin seeds)

1 cup slivered almonds

3 tablespoons firmly packed brown sugar

1 teaspoon McCormick Gourmet Collection Ground Ginger

1/4 teaspoon salt

1/4 cup (1/2 stick) butter, melted

1 can (15 ounces) pumpkin

1 can (14 ounces) sweetened condensed milk

2 eggs

1 teaspoon McCormick Gourmet Organic Pure Vanilla Extract

1 teaspoon McCormick Gourmet Organic Ground Saigon Cinnamon

1/4 teaspoon McCormick Gourmet Organic Ground Cloves

1/4 teaspoon McCormick Gourmet Organic Ground Ginger

1/4 teaspoon McCormick Gourmet Organic Ground Nutmeg

Directions

1. Preheat oven to 350°F. For the Pepita Crust, place pepitas, almonds, brown sugar, ginger and salt in food processor; cover. Pulse until coarsely chopped. Add butter; mix until well blended. Press firmly onto bottom and up sides of pie plate. Bake 8 to 10 minutes or until lightly browned.

2. Meanwhile, mix pumpkin, milk, eggs and vanilla in large bowl until smooth. Add spices; mix until well blended. Pour into prepared crust on large foil-lined baking sheet.

3. Bake 40 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.

20 minutes

Prep Time

55 minutes

Cook Time

Servings

Directions

2. Meanwhile, mix pumpkin, milk, eggs and vanilla in large bowl until smooth. Add spices; mix until well blended. Pour into prepared crust on large foil-lined baking sheet.

3. Bake 40 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.