Pumpkin Cream Pie with Chili Lime Pepitas
Layers of creamy spiced pumpkin and lime zested whipped cream piled in a graham cracker crust and topped with chili-lime pepitas.
Prep Time15 mins
Chill Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Dessert
Keyword: No Bake Dessert, Pumpkin Pie, Thanksgiving
Servings: 8
Pumpkin Layer
- 3/4 cup pumpkin puree
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp pumpkin pie spice
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup flour
- 1/4 tsp salt
Whipped Cream Layer
- 1 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp light brown sugar
- 1/2 lime zested and juiced
Other
- 1 graham cracker crust
- 1/4 cup chili-lime pepitas
Pumpkin Layer
Combine pumpkin puree, milk, heavy cream and pumpkin spice in a pan over medium heat until warmed.
Combine egg yolks, sugars, flour, and salt in a bowl until smooth.
Mix the egg yolk mixture into the pumpkin mixture and cook over medium high heat, stirring continuously, until thickened.
Pour mixture into graham cracker crust.
Whipped Cream Layer
Place heavy cream, sour cream, light brown sugar and vanilla extract in a chilled bowl and whip at high speed until stiff peaks form. Fold in lime juice and zest.
Spread whipped cream over pumpkin layer.
Top with chili-lime pepitas and chill for at least 1 hour.