Nothing like a killer pumpkin pie. And, this crunchy crust spiced pumpkin pie is in the over-the-moon pumpkin pie category!
Not too sweet. Very pumpkineeeee. Lots of warm spices. And, a heckuva lot of crunch as in the crust that’s made of gingersnaps and almonds! I mean with my recipe the crust and the filling vie for who’s the thicker. In fact, they’re just about the same thickness or at least it seems so to me!
Another thing that makes this pumpkin pie even tastier is the crunch you get from the pumpkin seeds scattered on top. And, these seeds are punctuated by sea salt flakes. Yep, those few flakes of sea salt give you a powerful punch on your palate that you’ll distinctively taste if you happen to have one in your bite. Because the flakes are used sparingly, you can do more, of course, not every bite or slice may have a flake. But, those who do. Well, it’s like the heavens will open up when chewed!
This crunchy crust spiced pumpkin pie will keep well refrigerated for a couple of days. Probably won’t last that long, but just in case you have some, know that you’d better eat it within about 48 hours. Now you certainly can top this pie with the decadent fringes like whipped cream, vanilla ice cream, vanilla Greek yogurt, a drizzle of organic warm honey or maple syrup, maybe a dollop of homemade raspberry jam. My mouth is watering as I’m writing this to you!! xoxo ~ally
- Preheat oven to 325
- 4 cups gingersnaps, crushed in food processor
- 1 ½ cups almonds, finely chopped or sliced and crushed roughly
- 8 oz. butter, salted and melted
- 2 eggs, beaten
- 1 (15 oz.) pumpkin puree
- 2/3 cup dark brown sugar
- 3 tsp. ground cinnamon
- 2 tsp. allspice
- 1 tsp. nutmeg
- 1/8 tsp. sea salt
- 2/3 cups Greek yogurt, plain
- ½ cup pumpkin seeds
- 1/8 tsp. sea salt finishing flakes
- In a mixing bowl, combine the gingersnaps, almonds and butter. Blend well. Pat firmly into the bottom of a springform pan. Set aside.
- In another large mixing bowl, combine the eggs, pumpkin, brown sugar, cinnamon, all spice, nutmeg, salt and yogurt. Whisk together well.
- Pour into the springform pan. Scatter the pumpkin seeds on the top of the batter. Sprinkle on the sea salt finishing flakes.
- Place the pan on a cookie sheet. Bake in a preheated 325 oven about 70 to 75 minutes or until a toothpick come clean from the center.
- Remove to a cooling rack for about an hour before serving. Refrigerate pie that’s not eaten!