We loved this refreshing variation on pumpkin pie. I topped it with a spicy pepita (shelled pumpkin seed) brittle. The brittle is pretty easy, as far as candy making goes. I adapted a recipe from sophistimom by making it spicier with a lot more cayenne. It really compliments my real pumpkin pie recipe.
Spicy Pepita (Pumpkin Seed) Brittle Recipe
Adapted from sophistimom
- 3 tablespoons butter
- 1 cup (200g) brown sugar
- 1/2 cup (150g) honey
- 1 teaspoon cinnamon
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup (65g) raw, hulled, pepitas or pumpkin seeds
- 1/2 teaspoon baking soda
1. Butter a large cookie sheet or line it with a silicone mat. Melt butter in a heavy bottomed saucepan set over low heat. Stir in sugar, honey, spices and salt. Stir ingredients together until the sugar starts to dissolve.
2. Raise heat to medium and let the sugar come to a boil. When it reaches 280° on a candy thermometer, stir in pumpkin seeds. Bring the mixture up to 300° (hard crack stage). Remove from heat and stir in baking soda. Pour onto prepared cookie sheet and allow to cool.
Pumpkin Pie Recipe – click here
All Butter Crust Recipe – click here
Need a Gluten Free variation?
Bake individual sized pumpkin custards and then top with the brittle. Your gluten free friends will enjoy the crunch and texture of the brittle and how it contrasts with the creamy custard.
Enjoy and Happy Thanksgiving!