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Gallery Pumpkin Pie with Graham Crust and Candied Pepitas Credit: Gentl and Hyers Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 small sugar pumpkin, halved, or 1 1/2 cups canned solid-pack pumpkin Graham Crust 3 large eggs, lightly beaten 3/4 cup packed light-brown sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon ground allspice Pinch of cayenne pepper Pinch of ground clove 1 1/2 cups evaporated milk Candied Pepitas

Gallery Pumpkin Pie with Graham Crust and Candied Pepitas Credit: Gentl and Hyers

Recipe Summary Servings: 10

Pumpkin Pie with Graham Crust and Candied Pepitas      Credit: Gentl and Hyers

Pumpkin Pie with Graham Crust and Candied Pepitas

Credit: Gentl and Hyers

Pumpkin Pie with Graham Crust and Candied Pepitas

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 small sugar pumpkin, halved, or 1 1/2 cups canned solid-pack pumpkin Graham Crust 3 large eggs, lightly beaten 3/4 cup packed light-brown sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon ground allspice Pinch of cayenne pepper Pinch of ground clove 1 1/2 cups evaporated milk Candied Pepitas

Directions

Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut side down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Discard seeds. Scoop out flesh, and transfer to a food processor; process until smooth. Set aside 1 1/2 cups puree (freeze any remaining puree in an airtight container up to 1 month.)

Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 10-inch metal pie plate. Freeze 15 minutes. Bake crust until dry and golden brown, about 20 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.

Whisk pumpkin and eggs in a bowl. Stir together brown sugar, cornstarch, salt, and spices in another bowl. Whisk into pumpkin mixture. Whisk in evaporated milk. Tap firmly on counter to release air bubbles. Let stand 20 minutes.

Place cooled crust on a rimmed baking sheet. Pour in filling. Tap to release air bubbles. Bake until set, 45 to 55 minutes. Transfer to a wire rack; let cool completely. Sprinkle with pepitas. Serve at room temperature or chilled.

Reviews (3)

 Add Rating & Review     30 Ratings   5 star values:        7    4 star values:        6    3 star values:        11    2 star values:        5    1 star values:        1

Reviews (3)

Add Rating & Review     30 Ratings   5 star values:        7    4 star values:        6    3 star values:        11    2 star values:        5    1 star values:        1

Add Rating & Review

30 Ratings 5 star values: 7 4 star values: 6 3 star values: 11 2 star values: 5 1 star values: 1

30 Ratings 5 star values: 7 4 star values: 6 3 star values: 11 2 star values: 5 1 star values: 1

30 Ratings 5 star values: 7 4 star values: 6 3 star values: 11 2 star values: 5 1 star values: 1

  • 5 star values: 7 4 star values: 6 3 star values: 11 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       10/12/2010   Delicious! This took about and hour and 5 minutes to bake until the whole pie was set except for a slight wiggle in the center. That said, I roasted and used real pumpkin, which seems to have more moisture than the canned, and may be the reason for the extra baking time. The flavoring turned out to be quite subtle, so if you like your pumpkin pie very spiced, I'd recommend increasing some of the quantities or also adding cinnamon, ginger, or nutmeg. But wonderful texture and well received!  

Martha Stewart Member     Rating: Unrated       12/24/2007   Have this pie in the oven right now and it looks and smells wonderful. Hope it tastes as great as it looks. will repost on how it turned out  

Martha Stewart Member     Rating: Unrated       11/06/2007   Please fix the link for the crust on this recipe. I found the recipe reposted online, but it's still frustrating and inconvenient. Thank you!

    Martha Stewart Member

    Rating: Unrated 10/12/2010

Delicious! This took about and hour and 5 minutes to bake until the whole pie was set except for a slight wiggle in the center. That said, I roasted and used real pumpkin, which seems to have more moisture than the canned, and may be the reason for the extra baking time. The flavoring turned out to be quite subtle, so if you like your pumpkin pie very spiced, I’d recommend increasing some of the quantities or also adding cinnamon, ginger, or nutmeg. But wonderful texture and well received!

Rating: Unrated

Rating: Unrated 12/24/2007

Have this pie in the oven right now and it looks and smells wonderful. Hope it tastes as great as it looks. will repost on how it turned out

Rating: Unrated 11/06/2007

Please fix the link for the crust on this recipe. I found the recipe reposted online, but it’s still frustrating and inconvenient. Thank you!

All Reviews for Pumpkin Pie with Graham Crust and Candied Pepitas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Pie with Graham Crust and Candied Pepitas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest