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Pumpkin Pie with Graham Crust and Candied Pepitas

Recipe photo courtesy of Gentl and Hyers

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.

Source: Martha Stewart Living, November 2006



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How would you rate this recipe?
  • 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!

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