Ginger Pumpkin Pie With Pumpkin Seed Crust

• 3/4 cup hulled pumpkin seeds (available in health food stores)
• 2 cups graham cracker crumbs
• 1/2 teaspoon ground ginger
• 1/4 cup granulated sugar
• 10 tablespoons melted unsalted butter
• 2 cups canned pumpkin puree
• 2 eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1 1/2 cups heavy cream
• 3/4 cup dark brown sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 cup finely chopped crystallized ginger

1. Preheat oven to 450 degrees.
2. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
3. Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor.
4. Mix with the graham cracker crumbs, ground ginger and granulated sugar.
5. Stir in the melted butter.
6. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
7. Bake the crust for 15 minutes and remove from oven.
8. Reduce oven heat to 350 degrees.
9. Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg.
10. Stir in the crystallized ginger and mix until smooth.
11. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
12. Remove pie from oven and scatter remaining pumpkin seeds on top.
13. Cool to room temperature before serving.

pumpkin seeds, graham cracker crumbs, ground ginger, granulated sugar, butter, pumpkin puree, eggs, egg yolks, heavy cream, brown sugar, cinnamon, ground cloves, nutmeg, crystallized ginger

Taken from cooking.nytimes.com/recipes/306 (may not work)