Crust ingredients:
  • 1 1/2 cups finely ground Diamond Bakery Pumpkin graham cracker crumbs
  • ⅓ cup white sugar
  • 6 tablespoons butter, melted
  • 1 ½ tablespoons unsweetened cocoa powder
Filling Ingredients:

  • 1-3/4 cups pumpkin purée
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tbsp All purpose flour
  • 2 1/2 tsp pumpkin pie spice
  • 1/2 tspsalt
  • 1 can Evaporated MilkGarnish:
  • Pomegranate Seeds
  • Ground Pistachios
Instructions:
  1. Combine all crust ingredients and press into a tart or pie tin. Back at 350 degrees for 7 minutes.
  2. While baking crust, combine all filling ingredients, stirring until well combined.
  3. Pour into shell, cover crust edges with tin foil and bake for an additional 55 minutes at 350 degrees.
  4. If desired decorate with pomegranates, pistachios and flowers.