Pecan-less Pie

For those of you that miss Pecan Pie, try this alternative. It is incredibly easy and utilizes pumpkin seeds, which are healthy and give it that bit of crunch that it would normally miss.
pecanlesspie

Makes 1 8-inch Pie

For the Crust:
1 9-inch refrigerated Pillsbury Pie crust
For the Filling:
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup (7 ounces) packed dark brown sugar
½ teaspoon table salt
3 large eggs
¾ cup light corn syrup
1 tablespoon McCormick or Nielson Massey vanilla extract
2 cups Gerbs raw pumpkin seed kernels

For the Crust:
1. Transfer dough to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Chill shell until firm, about 1 hour. Prick sides and bottom with fork.
2.  Preheat oven to 400 degrees. Bake crust about 15 minutes until lightly brown. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling. Lower oven temperature to 275 degrees.

For the Filling:
3. Melt butter in the microwave. Mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Place mixture in a saucepan over a low flame and stir constantly (watch for burning) until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pumpkin seeds.
4. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

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