To make this pie, I got my idea from another recipe in Canyon Ranch Cooks. Their recipe was for a Pumpkin Pie with a Pecan Crust. Looking at my ever-growing pile of Pumpkin Seeds, I decided to make the crust with a combination of ground Pumpkin Seeds and Graham Crackers instead. Not very sweet, it came out with a "homey" taste, something you'd expect a grandmother to serve. I think it would be best with whipped cream, though we loved it straight. You can substitute canned pumpkin puree for the fresh puree I made by steaming peeled pieces left over from our Jack O'Lanterns.
Pumpkin Pie with Pumpkin Seed Crust
10 Graham Crackers
2 tablespoons Pumpkin Seeds, toasted in 250 F oven.
1 tablespoon + 1 cup Pumpkin Puree
Oil to coat pie plate
3/4 cup Evaporated Fat-Free Milk
1/4 cup Apple Juice Concentrate
1/4 cup Brown Sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
3 Cloves, ground
Preheat oven to 350 F.
In a food processor, combine Graham Crackers and Pumpkin Seeds until all crumbs are more or less of the same texture. Move to a medium bowl and add 1 tablespoon Pumpkin Puree. Mix well. Grease 9" pie plate (I used Peanut Oil), then press Graham Cracker and Pumpkin Seed mixture into bottom and up sides.
In a large bowl, combine remaining ingredients, including 1 cup Pumpkin Puree. Blend well.
Pour Pumpkin mixture into pie crust.
Bake for 25 minutes, until a toothpick inserted into the middle comes out clean. Once cooled to room temperature, refrigerate pie.
Update: The results are in! Check them out and congrats to the winners.
Food and Recipe and Pumpkin Carve-Off and Dessert and Vegetarian and Dairy