Ginger Pumpkin Pie With Pumpkin Seed Crust

Name: Ginger Pumpkin Pie With Pumpkin Seed Crust
Total time: 2 h
Yield: 10 servings
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

Recipe from Bobby Flay

Adapted by Florence Fabricant

Total Time: 2 hours
Rating: 4(43)
Comments: Read comments

Featured in: Pity the Part-Time Eaters Of Pumpkin

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Ingredients

Yield:10 servings

¾cup hulled pumpkin seeds (available in health food stores)
2cups graham cracker crumbs
½teaspoon ground ginger
¼cup granulated sugar
10tablespoons melted unsalted butter
2cups canned pumpkin puree
2eggs, lightly beaten
2egg yolks, lightly beaten
1½cups heavy cream
¾cup dark brown sugar
2teaspoons cinnamon
¼teaspoon ground cloves
¼teaspoon nutmeg
¼cup finely chopped crystallized ginger

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Chop ½ 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.
Step 3
Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
Step 4
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.
Step 5
Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.

Ratings

4 out of 5

43 user ratings

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Comments

Susan K5 years ago

Tried to make the recipe as written & epic fail. Crust burned at that high temp & the organic pumpkin puree I bought was way too thin. Remade with 6 tablespoons butter in crust and 350 degrees for the crust. Then followed Bobby Flay’s filling recipe and cooked at 275 for 1.25 hours. Added the pumpkin seeds to the top. Looks good and feel these temps are much more appropriate.

Susan K5 years ago

Michael S7 years ago

This is my favourite pumpkin pie recipe on NYT Cooking (though Ms. Fabricant's Garam Masala Pumpkin Tart comes close)

deena7 years ago

This is way too much butter for the crust.

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