Fresh Pumpkin Pie With Salty Roasted Pepitas
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Cornmeal1 tbsp
Sugar1 tsp
Table Salt1 large
Egg Yolk1 cup
Raw Pumpkin Seeds1 tsp
Canola Oil1.5 cups
Half-And-Half2 large
Egg1 tsp
Ground Cinnamon1 tsp
Ground GingerDirections:
1
To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine
2
Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs
3
In a small bowl, mix together the ice water and egg yolk
4
Add the egg mixture to the food processor, and pulse until the crumbs begin to climb the side of the bowl and hold their shape when pressed together
5
Turn the dough out onto a lightly floured work surface
6
Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk
7
Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling
8
Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle
9
Working quickly and carefully, line a 9-inch pie dish with the dough
10
With your fingertips, make sure that the edge of the pie is smooth and even
11
Refrigerate it for 20 minutes
12
Preheat the oven to 350°F
13
Remove the pie dish from the refrigerator
14
Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights
15
Bake for 15 minutes
16
Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape
17
Remove the foil and bake for 6 minutes, until the bottom of the crust looks dry and the shell is a very pale golden color
18
Remove the dish from the oven and let the crust cool
19
Leave the oven on
20
To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl
21
Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted
22
Remove the baking sheet from the oven and let the pepitas cool
23
To make the filling, mix together the half-and-half and eggs in a medium bowl
24
Add the pumpkin puree and mix well
25
Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well
26
The filling will be very runny
27
Pour the filling into the pie shell
28
Sprinkle the pepitas on the filling
29
Bake for 25 minutes
30
Rotate the dish and bake for 20 more minutes, or until the center of the pie jiggles just a bit when you touch the oven rack
31
Transfer the dish to a wire rack and let the pie cool completely
32
To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine
33
Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs
34
In a small bowl, mix together the ice water and egg yolk
35
Add the egg mixture to the food processor, and pulse until the crumbs begin to climb the side of the bowl and hold their shape when pressed together
36
Turn the dough out onto a lightly floured work surface
37
Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk
38
Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling
39
Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle
40
Working quickly and carefully, line a 9-inch pie dish with the dough
41
With your fingertips, make sure that the edge of the pie is smooth and even
42
Refrigerate it for 20 minutes
43
Preheat the oven to 350°F
44
Remove the pie dish from the refrigerator
45
Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights
46
Bake for 15 minutes
47
Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape
48
Remove the foil and bake for 6 minutes, until the bottom of the crust looks dry and the shell is a very pale golden color
49
Remove the dish from the oven and let the crust cool
50
Leave the oven on
51
To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl
52
Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted
53
Remove the baking sheet from the oven and let the pepitas cool
54
To make the filling, mix together the half-and-half and eggs in a medium bowl
55
Add the pumpkin puree and mix well
56
Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well
57
The filling will be very runny
58
Pour the filling into the pie shell
59
Sprinkle the pepitas on the filling
60
Bake for 25 minutes
61
Rotate the dish and bake for 20 more minutes, or until the center of the pie jiggles just a bit when you touch the oven rack
62
Transfer the dish to a wire rack and let the pie cool completely