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Pumpkin Pie with Graham Crust and Candied Pepitas


For this take on traditional pumpkin pie, we spiced up the filling with a pinch of cayenne pepper. Candied pepitas -- pumpkin seeds removed from their hulls -- garnish each slice. Ground pepitas add a nutty flavor to the same crust used for our Yogurt-Plum Pie.

  • Servings: 10

Source: Martha Stewart Living, November 2006


  • 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


  1. 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.)

  2. 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.

  3. 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.

  4. 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 Add a comment

  • nicoleeliz
    12 OCT, 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!
  • Bree13
    24 DEC, 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
  • bluekitten
    6 NOV, 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!