This pumpkin pie rendition combines the simplicity of a graham cracker crust with the festive touch of candied pumpkin seeds, as well as whipped cream infused with pumpkin seeds. With its beautiful presentation, this dessert is sure to become a perennial favorite.



To make the crust, combine crushed graham crackers and melted butter in a bowl until well incorporated. Press mixture evenly into the bottom of a parchment lined 15”x10” pan.

In a food processor, mix pumpkin puree, cream cheese and vanilla until smooth. Add eggs, powdered sugar, cinnamon and nutmeg. Mix again until smooth. Add melted butter last and combine.

Pour entire filling mixture on top of crust and place in an oven preheated to 325 degrees. Bake for 35-40 minutes.

For the candied pumpkin seeds, bring sugar and water to a boil. Boil for one minute, then remove from heat and add salt and pumpkin seeds. Stir until seeds are crystallized and well coated with sugar. Spread seeds in one layer on a cookie sheet lined with wax paper and let cool. Store in an airtight container until ready to plate.

In a mixing bowl, whip heavy cream, sugar and vanilla to stiff peaks. Divide whipped cream and reserve half for garnish. To make the pumpkin seed mousse, stir ground pumpkin seeds into remaining whipped cream. Refrigerate both until ready to plate.

To make your pumpkin pie easy to cut, refrigerate and cut when cold. On individual plates, dress each slice with candied seeds, whipped cream and mousse.