Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Pie with Graham Crust and Candied Pepitas 3.4 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Servings: 10 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. Ingredients 1 small sugar pumpkin, halved, or 1 ½ cups canned solid-pack pumpkin Graham Crust 3 large eggs, lightly beaten ¾ cup packed light-brown sugar 1 tablespoon cornstarch ½ teaspoon salt ¼ teaspoon ground allspice Pinch of cayenne pepper Pinch of ground clove 1 ½ 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. Rate it Print