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Pumpkin Pie with Vanilla Whipped Cream and Spiced Pepitas

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 2 hours 50 minutes
Servings 8



  • 1 Pumpkin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon coarse salt

Pie Filing

  • 2 ½ cups roasted pumpkin
  • 2 allspice berries
  • 2 cloves
  • ¼ teaspoon coarse salt
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 1 ½ cups quark
  • ½ cup light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract


  • 1 ½ cup whole wheat flour plus some for rolling
  • ½ teaspoon salt
  • ¾ cup butter cold and cubed
  • 2 ½ tablespoons cold vodka
  • 2 tablespoons ice water approximately
  • 1 tablespoon light brown sugar


  • 1 egg white
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 tablespoon light brown sugar
  • ½ cup shelled pumpkin seeds

Whipped Cream

  • ¾ cup cold whipping cream
  • 2-3 tablespoons light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 400F.
  2. Cut the pumpkin in half on a cutting board, reserving half for another use. Scrape out the seeds and stringy parts of the pumpkin and put them aside. Cut the cleaned half into half again and put them into a baking dish. Mix the cinnamon, ginger, and salt together and sprinkle half of the mixture over the pumpkin pieces.
  3. Put the pumpkin in the oven to roast for approximately 2 hours. When a fork can slide into the flesh of the pumpkin easily, it’s ready to come out of the oven. Let it cool about 10 minutes before scraping the flesh from the skin and putting it into a bowl. Strain as much of the liquid from the roasted pumpkin as possible.
  4. While the pumpkin roasts rinse the pumpkin seeds under cool water and remove any leftover pumpkin and transfer them to a bowl. Add the leftover cinnamon and ginger mixture to the seeds and toss them well so they are evenly coated.
  5. Spread the spiced pumpkin seeds on parchment paper lined baking sheet in a single layer and put in the oven to cook for 25-30 minutes or until dried and some shells have cracked open. Open the seed shells and remove the inner seeds and set them aside in a bowl for the pepitas.
  6. Make the crust while the pumpkin and seeds cook. Whisk the flour, sugar, and salt together in a bowl. Add the cubed butter to the bowl and with the back of a fork, press the butter into the flour to blend it in and make a small crumbs. Pour the vodka and the ice water into the bowl and continue to blend it into the pie dough with the fork until it starts to come together. Dust a flat surface with flour and turn the dough out onto it and pat it together to form a ball. Wrap the pie dough with plastic wrap and refrigerate it until ready to roll it out and fill it with the pumpkin filling.
  7. Preheat the oven to 425 F.
  8. Grind the allspice, cloves, and salt together. Add the ginger and cinnamon to the mix and stir to combine. Add the spices, quark, and sugar to the pumpkin. Separate one egg white from the yolks and the other egg white. Add the yolks and egg white to the pumpkin mixture and mix well with a mixer for about 1 minute on medium. Add the vanilla and mix again until combined.
  9. Dust a flat surface with flour and remove the pie crust dough from the refrigerator. Roll out the pie crust and drape it over a 9 inch pie tin, pressing it into the bottom and around the edges. Trim the edge to leave a half inch overhang. Roll the overhang under to make a smooth round edge around the top of the pie.
  10. Pour the pumpkin filling into the pie crust and smooth it out with a spatula. Cover the edge of the pie crust with aluminum foil so that it doesn’t burn.
  11. Bake the pie in the oven for 10 minutes before turning down the temperature to 350F and cooking it the rest of the way for 45-50 minutes or until the pie is set and lightly browned. Remove the aluminum foil from the edge about 20 minutes into baking.
  12. With a clean bowl and beaters, whip the leftover egg white on high until soft peaks form. Season the whites with the cinnamon, ginger, and sugar for the pepitas and whip it again until stiff peaks form. Add the shelled pumpkin seeds to the bowl and stir well. Spread the covered seeds out on a baking sheet lined with parchment. Allow it to bake for 20-30 minutes or until browned and firm. Remove it from the oven and break it up into little bits.
  13. Beat the whipping cream with vanilla until soft peaks form. Add the brown sugar and cinnamon to the cream and whip it again until stiff peaks start to form. Cover and refrigerate until ready to use.
  14. When the pie is done cooking, remove it from the oven and let it cool for at least half an hour.
  15. Cut the pie into 8 pieces and top each with a dollop of whipped cream and the pepitas.