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Fresh Pumpkin Pie with Salty Roasted Pepitas

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Introduction

Introducing a delightful twist on the classic pumpkin pie, “Fresh Pumpkin Pie with Salty Roasted Pepitas” combines the warmth of autumn flavors with an unexpected crunch. The addition of salty roasted pumpkin seeds not only provides a unique texture but also complements the creamy filling perfectly.

Tips for this recipe

  • Ensure that your butter is cold when making the crust to achieve flaky layers.
  • For optimal pumpkin puree, select a variety with higher moisture content and less stringy flesh.
  • Roasting pumpkin seeds until they are golden brown will enhance their flavor before adding them to the pie.

Why you will love this recipe

“Fresh Pumpkin Pie with Salty Roasted Pepitas” offers a comforting homage to traditional pies while introducing an exciting element that elevates the dessert experience. The balance of sweet and salty flavors, along with the satisfying crunch from roasted seeds, is sure to impress your taste buds.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon table salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 3 tablespoons ice water
  • 1 large egg yolk
  • 1/2 cup raw pumpkin seeds
  • 1/2 teaspoon table salt (for roasting)
  • 1/4 teaspoon canola oil (for roasting)
  • 1 1/2 cups half-and-half
  • 2 large eggs
  • 1 15-ounce can pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon table salt
  • Pinch of ground cloves

Adviced equipments

  • Measuring cups and spoons
  • Baking dish (9-inch pie pan)
  • Parchment paper
  • Fork
  • Kitchen scale
  • Whisk
  • Mixing bowls
  • Rolling pin (for dough)
  • Aluminum foil

History of the recipe

The tradition of pumpkin pie can be traced back to colonial times, where early settlers brought their knowledge of European cooking techniques and ingredients. This “Fresh Pumpkin Pie with Salty Roasted Pepitas” offers a modern twist on this classic dessert by incorporating the rich history of pumpkin dishes within American culture while blending it with an unexpected savory element from Native American cuisine – roasted pumpkin seeds. The infusion of these distinctive flavors provides a unique bridge between culinary eras and cultural influences, celebrating the spirit of innovation that characterizes America’s diverse food landscape.

Fun facts about this recipe

Pumpkin seeds have been enjoyed for centuries by various cultures as a snack or culinary ingredient. Native Americans would roast pumpkin seeds and season them with salt, which is reflected in today’s “Fresh Pumpkin Pie with Salty Roasted Pepitas.” Interestingly, pumpkins were initially grown for their edible flesh but have become synonymous with autumnal decorations. The combination of traditional pumpkin pie components, like the creamy filling and flaky crust, along with an element that was historically used as a spice or seasoning (the salty roasted seeds), exemplifies how our food evolves through cultural exchanges and innovative culinary practices. This recipe not only honors those traditions but also showcases the endless possibilities when we dare to mix flavors in unexpected ways.

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Fresh Pumpkin Pie with Salty Roasted Pepitas

Fresh Pumpkin Pie with Salty Roasted Pepitas

amanda

Equipment

  • love

Ingredients

  • 1 1/4 cups all-purpose flour

  • 1/4 cup cornmeal

  • 1 tablespoon sugar

  • 1/2 teaspoon table salt

  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces

  • 3 tablespoons ice water

  • 1 large egg yolk

  • 1/2 cup raw pumpkin seeds

  • 1/2 teaspoon table salt

  • 1/4 teaspoon canola oil

  • 1 1/2 cups half-and-half

  • 2 large eggs

  • 1 15-ounce can pumpkin puree

  • 3/4 cup packed light brown sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon table salt

  • Pinch of ground cloves

Instructions

1

Instruction 1

1. To make the crust, combine the flour, cornmeal, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse 4 or 5 times, until the mixture resembles coarse crumbs.
2

Instruction 2

2. In a small bowl, mix together the ice water and egg yolk. 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.
3

Instruction 3

3. 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.
4

Instruction 4

4. Preheat the oven to 350°F.
5

Instruction 5

5. 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. Bake for 15 minutes. Rotate the dish and bake for another 15 minutes, or until the sides are somewhat firm and hold their shape. 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. Remove the dish from the oven and let the crust cool. Leave the oven on.
6

Instruction 6

6. 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. Remove the baking sheet from the oven and let the pepitas cool.
7

Instruction 7

7. To make the filling, mix together the half-and-half and eggs in a medium bowl. Add the pumpkin puree and mix well. Then add the brown sugar, cinnamon, ginger, salt, and cloves, and mix well. The filling will be very runny. Pour the filling into the pie shell. Sprinkle the pepitas on the filling.
8

Instruction 8

8. Bake for 25 minutes. 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. Transfer the dish to a wire rack and let the pie cool completely.
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