Fresh Pumpkin Pie with Salty Roasted Pepitas

Name: Fresh Pumpkin Pie with Salty Roasted Pepitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams pumpkin puree; 0 teaspoons canola oil; 59 milliliters cornmeal; 1 large egg yolk; 2 larges eggs; 296 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 pinch Pinch of ground cloves; 1 teaspoon ground ginger; 355 milliliters half-and-half; 3 Tbsps ice water; 177 milliliters packed light brown sugar; 118 milliliters raw pumpkin seeds; 1 Tbsp sugar; 1 teaspoons table salt; 8 Tbsps (1 stick) cold unsalted butter, cut into pieces

Watching your figure? This vegetarian recipe has 400 calories, 8g of protein, and 21g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up ground ginger, sugar, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine.

Ingredients you will need

Cornmeal

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.

Ingredients you will need

Butter

In a small bowl, mix together the ice water and egg yolk.

Ingredients you will need

Water

Egg Yolk

Equipment you will use

Bowl

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. Turn the dough out onto a lightly floured work surface. Using your hands—and a little muscle—form the dough into a 5-inch-diameter disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour before rolling.

Ingredients you will need

Dough

Wrap

Egg

Equipment you will use

Food Processor

Plastic Wrap

Bowl

Unwrap the dough, and using a rolling pin, roll it out on a lightly floured work surface to form an 11-inch circle. Working quickly and carefully, line a 9-inch pie dish with the dough. With your fingertips, make sure that the edge of the pie is smooth and even. Refrigerate it for 20 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Pie Form

Preheat the oven to 350°F.

Equipment you will use

Oven

Remove the pie dish from the refrigerator. Line the crust with tin foil, making sure to cover the sides, and fill it with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Pie Form

Aluminum Foil

Bake for 15 minutes. Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape.

Equipment you will use

Oven

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Remove the dish from the oven and let the crust cool. Leave the oven on.

Ingredients you will need

Crust

Equipment you will use

Oven

To make the pepitas, stir together the pumpkin seeds, salt, and oil in a small bowl. Scatter the seeds onto a small baking sheet and toast in the oven for 12 to 15 minutes, until the seeds are slightly toasted.

Ingredients you will need

Pumpkin Seeds