PUMPKIN PIE WITH PUMPKIN SEED BRITTLE
You'll make your own filling and crunchy topping for this pretty pie, but the dough is store-bought!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely.
- Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust.
- Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely.
- Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely.
- Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top.
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Majharul Khan
[email protected]Overall, this was a good recipe. The pie was delicious and the instructions were easy to follow.
Jahangir Hassan
[email protected]This pie was a bit too sweet for my taste, but the crust was perfect.
Navid Mayo
[email protected]I'm not a huge fan of pumpkin pie, but this recipe was pretty good. I liked the addition of pumpkin seed brittle.
Ch Nouman
[email protected]This pie was a bit too bland for my taste. I think I'll add some extra spices next time.
Jamileh Rostami
[email protected]I've made this pie several times now and it's always a hit. It's my go-to recipe for pumpkin pie.
Roqaia Ramy
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and the pumpkin flavor is just right.
Maina Muthii
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Minahil Asif
[email protected]This recipe is a keeper! The pie was a perfect balance of sweet and savory.
Alisha Easton
[email protected]I'm not sure what I did wrong, but my pie turned out runny.
William Betancourt
[email protected]This pie was a bit too dense for my taste, but the flavor was good.
R Wiia
[email protected]I loved the addition of pumpkin seed brittle. It added a nice texture and flavor to the pie.
Hafsa Humayun
[email protected]This recipe was easy to follow and the pie turned out beautifully. I'll definitely be making it again.
Adewuyi Adekunle
[email protected]I had some trouble getting the crust to turn out right, but the filling was delicious.
Zhiquaon Wolf
[email protected]This pie was a bit too sweet for my taste, but overall it was still a good recipe.
Princess Gakenia
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The pumpkin and spices were perfectly balanced, and the crust was flaky and delicious.
Tumelo Vincent
[email protected]I've tried many pumpkin pie recipes, but this one is definitely my favorite. The addition of pumpkin seed brittle is genius!
Mariama Amidu
[email protected]This pumpkin pie with pumpkin seed brittle was a hit at our Thanksgiving dinner! The pie was creamy and flavorful, and the brittle added a nice crunch and nutty flavor.