GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST

Ginger Pumpkin Pie With Pumpkin Seed Crust image

Provided by Florence Fabricant

Categories dessert

Time 2h

Yield 10 servings

Number Of Ingredients 14

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Ingredients

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