Best Fresh Pumpkin Pie With Salty Roasted Pepitas Recipes

PUMPKIN SEEDS (PEPITAS) EIGHT WAYS

Pumpkin Seeds (Pepitas) Eight Ways image

The options are endless for roasted pumpkin seeds (peptitas). Here are 8 flavorful ways to enjoy these tasty little seeds.

Provided by Rachel Gurk

Time 25m

Number Of Ingredients 38

Ingredients

2 cups pepitas
1 tablespoon olive oil
1/2 teaspoon salt
1/2 to 1 teaspoon of freshly ground pepper
2 cups pepitas
1 tablespoon olive oil
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 1/2 teaspoons ground ginger
2 cups pepitas
1 tablespoon olive oil
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon fine salt
2 cups pepitas
1 tablespoon olive oil
2 tablespoons pure maple syrup
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon fine salt
2 cups pepitas
1 tablespoon olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon fine salt
2 cups pepitas
1 tablespoon olive oil
2 teaspoons Italian seasoning
1/2 teaspoon fine salt
2 cups pepitas
1 tablespoon olive oil
2 teaspoons Jamaican jerk seasoning, crumbled with your fingers
1/2 teaspoon fine salt
2 cups pepitas
1 tablespoon butter, melted
2 tablespoons brown sugar
1 1/2 teaspoons espresso powder

Steps:

Preheat oven to 300°F. Line cookie sheet with foil or parchment paper.
Combine all ingredients and spread in a single layer on prepared sheet pan.
Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Nutrition Facts : ServingSize 1 /4 cup, Calories 169 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, SaturatedFat 3 g, Sodium 5 mg, Fiber 2 g, UnsaturatedFat 11 g

FRESH PUMPKIN PIE

Fresh Pumpkin Pie image

In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1 medium pie pumpkin
2 large eggs, room temperature
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk
Whipped cream, optional

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

HOMEMADE FRESH PUMPKIN PIE

Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

SWEET AND SALTY PEPITAS

Sweet and Salty Pepitas image

Provided by Valerie Bertinelli

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Kosher salt

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.