Pumpkin Pie with Crunchy Pumpkin Seed Crust
Introduction
This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.
Ingredients
Crust:
1 tablespoon light butter
4 sheets plain or honey graham crackers
1/4 cup plus 2 tablespoons raw, unsalted pepitas (shelled pumpkin seeds)
1/2 teaspoon cinnamon
Filling:
4 ounces Neufchatel cream cheese, softened
1/3 cup brown sugar, packed
1 teaspoon vanilla
1 15-ounce can pumpkin puree
1/4 cup 2% evaporated milk
1 teaspoon pumpkin pie spice
1 egg
1 egg white
1 tablespoon light butter
4 sheets plain or honey graham crackers
1/4 cup plus 2 tablespoons raw, unsalted pepitas (shelled pumpkin seeds)
1/2 teaspoon cinnamon
Filling:
4 ounces Neufchatel cream cheese, softened
1/3 cup brown sugar, packed
1 teaspoon vanilla
1 15-ounce can pumpkin puree
1/4 cup 2% evaporated milk
1 teaspoon pumpkin pie spice
1 egg
1 egg white
Directions
Preheat the oven to 350 degrees Fahrenheit.
Place the pepitas in a dry saute pan that has been set over low heat.
Toast the seeds until they start to pop.
Add cinnamon to the pan and toss until the seeds start to turn light brown.
Place on a plate to cool.
Reserve 2 tablespoons of seeds for garnish.
Once the seeds have cooled, grind them in a food processor until they are the texture of sand.
Add the graham crackers and pulse until the mixture is finely ground.
Add the butter and pulse a few times just to combine.
Spray an 8 inch pie plate with nonstick cooking spray.
Pour the crust mixture into the pie plate and press over the bottom and up the sides of the plate.
Bake for 8 minutes, then allow to cool slightly.
Place the cream cheese in the food processor and process for 1-2 minutes, until it's smooth.
Then add the brown sugar and process 1-2 minutes, until the mixture is very smooth.
Add the pumpkin, vanilla, milk, and pumpkin pie spice to the mixture and process for 1 minute.
Add the egg and egg white, then pulse to combine.
Pour the filling into the cooled crust, and bake for 25 minutes.
The center will be somewhat jiggly.
Remove from the oven to cool.
Once cool, garnish with the 2 tablespoons reserved pepitas.
Makes 8 servings.
Place the pepitas in a dry saute pan that has been set over low heat.
Toast the seeds until they start to pop.
Add cinnamon to the pan and toss until the seeds start to turn light brown.
Place on a plate to cool.
Reserve 2 tablespoons of seeds for garnish.
Once the seeds have cooled, grind them in a food processor until they are the texture of sand.
Add the graham crackers and pulse until the mixture is finely ground.
Add the butter and pulse a few times just to combine.
Spray an 8 inch pie plate with nonstick cooking spray.
Pour the crust mixture into the pie plate and press over the bottom and up the sides of the plate.
Bake for 8 minutes, then allow to cool slightly.
Place the cream cheese in the food processor and process for 1-2 minutes, until it's smooth.
Then add the brown sugar and process 1-2 minutes, until the mixture is very smooth.
Add the pumpkin, vanilla, milk, and pumpkin pie spice to the mixture and process for 1 minute.
Add the egg and egg white, then pulse to combine.
Pour the filling into the cooled crust, and bake for 25 minutes.
The center will be somewhat jiggly.
Remove from the oven to cool.
Once cool, garnish with the 2 tablespoons reserved pepitas.
Makes 8 servings.
Number of Servings: 8