Let pastry chef David Crofton show you how to prepare pepita topping for pumpkin pie in this Howcast food video.
All right, so the next step for the pumpkin pie is we’re going to toast the pumpkin seeds. We’re using what I call ‘Pepitas’, or the little green pumpkin seeds. You can use the white ones, that is more traditional, that you scoop out of the pumpkin at Halloween. Either one is fine. But you want to toast them a little bit to bring out some flavor.
So I’m going to combine the pumpkin seeds with a little bit of salt and a little bit of canola oil, just enough to really sort of moisten them up and help the salt adhere to it. But you are going for a salty, crunchy part on top of the pie. It adds a nice little element to the pie that people don’t always expect. So it’s really simple. I mean, you can see it. Salt, canola oil, and pumpkin seeds. And then we just spread them right out on a sheet pan. Spread them out a little bit. Stick them in the oven.
And you just want to make sure that they roast a little bit. They don’t have to get black, but they’ll turn a little bit of a tan color and lose a little bit of that green, and then in a strange way, you’ll see some green color on the pan, it soaks it out of the seeds. And then they will be ready to go. Just cool them and they’ll be ready to put on the top of the pie. OK, so now let’s assemble the ingredients for the filling on the pumpkin pie.