Name: Pumpkin Pie with Pepita Nut, and Ginger Topping
Cook time: 40 minutes
Total time: 5 hours 40 minutes (includes baking and cooling time)
Yield: Makes 8 servings
Ingredients: 1 tablespoon unsalted butter; 1/4 cup sliced almonds; 1/4 cup chopped pecans; 2 tablespoons unsalted raw pepitas (pumpkin seeds); 2 tablespoons (packed) golden brown sugar; Large pinch of salt; 2 tablespoons slivered crystallized ginger; 1 15-ounce can pure pumpkin; 1/2 cup (packed) golden brown sugar; 1/2 cup sugar; 1 tablespoon mild-flavored (light) molasses; 1 tablespoon all purpose flour; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2 large eggs; 1 large egg yolk; 1 1/4 cups heavy whipping cream; Ingredient info: Pepitas can be found at many supermarkets, at specialty foods stores, and at Latin markets.

The technique: A single-crust pie requires only a bottom crust and is the best choice for a custard filling, like pumpkin pie.
The payoff: You have to make only one pie crust, and if it breaks or cracks it's easy enough to cobble the crust together in the pie dish. Most of the bottom crust will be covered with filling, so it doesn't have to look perfect.

The topping mixture is sprinkled just inside the crust, leaving a circle of filling peeking out in the center of the pie.

Recipe notes

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