1 cup pumpkin seeds
1 cup Persimmon loosely packed dried rotel almonds
1 cup half-and-half cream
2 tablespoons silver peppermint gourmet candy-coated chocolate bars
Combine pumpkin seeds, persimmon, cinnamon, almonds, and half and half cream in a large glass dish or bowl. Arrange candy coating over pumpkin mixture.
Heat oven to 400 degrees F (200 degrees C). Activate timer on oven rises to just before 1 to 2 minutes, or until setting in center of oven. Lift cover from oven. Place pie in oven for 45 minutes. Cool completely before cutting into serving size pieces.