Pumpkin Pie with Crunchy Pumpkin Seed Crust

Pumpkin Pie with Crunchy Pumpkin Seed Crust

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 7.2 g
  • Cholesterol: 35.1 mg
  • Sodium: 133.1 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Pumpkin Pie with Crunchy Pumpkin Seed Crust calories by ingredient
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This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.

This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.

Number of Servings: 8


    1 tablespoon light butter
    4 sheets plain or honey graham crackers
    1/4 cup plus 2 tablespoons raw, unsalted pepitas (shelled pumpkin seeds)
    1/2 teaspoon cinnamon

    4 ounces Neufchatel cream cheese, softened
    1/3 cup brown sugar, packed
    1 teaspoon vanilla
    1 15-ounce can pumpkin puree
    1/4 cup 2% evaporated milk
    1 teaspoon pumpkin pie spice
    1 egg
    1 egg white


This pumpkin pie has all the familiar flavors you crave at the Thanksgiving Day table, but it's a little healthier. The typical slice of pumpkin pie has 230 calories and more than 10 grams of fat.

I used a food processor to make this recipe instead of a mixer. You can use whatever you have at home, but the food processor will produce a smoother filling, which makes for a silkier finished pie.


Preheat the oven to 350 degrees Fahrenheit.

Place the pepitas in a dry saute pan that has been set over low heat.

Toast the seeds until they start to pop.

Add cinnamon to the pan and toss until the seeds start to turn light brown.

Place on a plate to cool.

Reserve 2 tablespoons of seeds for garnish.

Once the seeds have cooled, grind them in a food processor until they are the texture of sand.

Add the graham crackers and pulse until the mixture is finely ground.

Add the butter and pulse a few times just to combine.

Spray an 8 inch pie plate with nonstick cooking spray.

Pour the crust mixture into the pie plate and press over the bottom and up the sides of the plate.

Bake for 8 minutes, then allow to cool slightly.

Place the cream cheese in the food processor and process for 1-2 minutes, until it's smooth.

Then add the brown sugar and process 1-2 minutes, until the mixture is very smooth.

Add the pumpkin, vanilla, milk, and pumpkin pie spice to the mixture and process for 1 minute.

Add the egg and egg white, then pulse to combine.

Pour the filling into the cooled crust, and bake for 25 minutes.

The center will be somewhat jiggly.

Remove from the oven to cool.

Once cool, garnish with the 2 tablespoons reserved pepitas.

Makes 8 servings.

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Member Ratings For This Recipe

  • Incredible!
    9 of 9 people found this review helpful
    Fantastic! Made this for Thanksgiving and it was a hit :) - 11/25/10

    Was this review helpful?   yes  No

  • Bad
    6 of 16 people found this review helpful
    Too hard to make -- besides I love pumpkin pie. I make mine without a crust and can eat the whole pie for 300 calories so I could eat the whole thing in one day. I don't but it's great thinking about it. - 4/3/11

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  • 4 of 6 people found this review helpful
    This was really delish. I did add a bit more brown sugar. Only as I was makng a double batch for the holiday crowd.
    I will definitely be making this again.
    Also, I added pecans in place of pepitas, and ritz crackers instead of graham. The texture and the flavour of the pumpkin pie was perfect
    - 11/20/11

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  • Very Good
    4 of 5 people found this review helpful
    This looks great. I usually make my pumpkin pie graham-cracker type crust with gingersnaps, and will add the pepitas to that. Thanks! - 11/19/11

    Was this review helpful?   yes  No

  • 4 of 4 people found this review helpful
    This is a wonderful recipe!! S-o-o delicious! - 11/9/10

    Was this review helpful?   yes  No
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