PUMPKIN PIE WITH PUMPKIN SEED BRITTLE

Pumpkin Pie with Pumpkin Seed Brittle image

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

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Ingredients

1 round refrigerated pie dough (half a 14-ounce package)
3/4 cup half-and-half
2/3 cup plus 1/2 cup sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 15-ounce can pure pumpkin puree
Cooking spray
1 tablespoon water
1/2 cup roasted unsalted pepitas
Pinch of kosher salt
3/4 cup cold heavy cream

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.

*** Explore more Pumpkin Pie With Pumpkin Seed Brittle Recipes »

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Alex Thomas

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This pie is the perfect fall dessert. It's warm, comforting, and absolutely delicious.

Zafar Rana

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I've never made pumpkin pie before, but this recipe made it so easy. It turned out perfectly and I'm so glad I tried it.

Anas rajpoot

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This pie is a must-try for pumpkin lovers! It's creamy, flavorful, and has the perfect amount of spice.

Bwatikona Mudenge

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I love this recipe! The pumpkin seed brittle is a great way to add some extra flavor and texture to the pie.

Arslan Yaqoob1

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This is my go-to pumpkin pie recipe. It's so easy to make and it always turns out perfectly.

Kagiso Kachana

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This pie is delicious! I've made it several times and it's always a hit.

Thomas Lamichhane

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I'm not a big fan of pumpkin pie, but this recipe changed my mind. The pumpkin seed brittle is the perfect addition and it gives the pie a really nice texture.