amaretto pumpkin pie with almond praline

Name: Amaretto Pumpkin Pie with Almond Praline
Cook time: 1 h 40 min
Yield: 6
Ingredients: ## FOR THE DOUGH:; 1 cup(s) all purpose flour; 3/4 cup(s) amaretto cookies, crumbled (about 10 cookies); 1/8 teaspoon(s) salt; 4 tablespoon(s) cold unsalted butter, cut into 1/2 inch pieces; ## FOR THE FILLING:; 1 can(s) pure pumpkin (15 ounces); 1 cup(s) heavy cream; 2/3 cup(s) sugar; 2 large eggs; 2 1/2 tablespoon(s) amaretto liqueur; 1/2 teaspoon(s) nutmeg, freshly grated; 1/2 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt; ## FOR THE PRALINE:; - vegetable oil, for brushing; 1/2 cup(s) sugar; 1/2 cup(s) almonds, sliced; 1/8 teaspoon(s) salt

(1 RATING)

92 Pinches 1 Photo

Brandy Bender

Darrington, WA

Updated on Feb 11, 2012

My hubby loves pumpkin pie!

Rate

prep time

cook time 1 Hr 40 Min

method ---

yield 6 - 8

Ingredients

FOR THE DOUGH:
1 cup all purpose flour
3/4 cup amaretto cookies, crumbled (about 10 cookies)
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2 inch pieces
FOR THE FILLING:
1 can pure pumpkin (15 ounces)
1 cup heavy cream
2/3 cup sugar
2 large eggs
2 1/2 tablespoons amaretto liqueur
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon vanilla extract
1/4 teaspoon salt
FOR THE PRALINE:
- vegetable oil, for brushing
1/2 cup sugar
1/2 cup almonds, sliced
1/8 teaspoon salt

How To Make amaretto pumpkin pie with almond praline

Step 1

Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begans to come together. Turn out into a 9 inch glass pie plate (not deep dish) and press into the bottom and up the side about 1/4 inch above the rim. Pierce all over with a fork and chill intil firm, about 30 minutes.

Step 2

Preheat the oven to 350 degrees. Line crust with foil, then fill with pie weights or dried beans. bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the drust is golden all over, 10 to 15 minutes. Cool completely on a rack.
Step 3

Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla, and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
Step 4

Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over meidum-high heat and cook, swirl the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the perpared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
Step 5

Coarsely chop or break the praline and sprinkle over the pie right before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Vegetables

Category: Pies

Category: Cookies

Tag: #For Kids

Diet: Vegetarian

Keyword: #butter

Keyword: #Cream

Keyword: #eggs

Keyword: #almonds

Keyword: #sugar

Keyword: #praline

Keyword: #Vanilla

Keyword: #flour

Keyword: #oil

Keyword: #salt

Keyword: #pumpkin

Keyword: #heavy

Keyword: #extract

Keyword: #amaretto

Keyword: #liqueur

Keyword: #Nutmeg

Keyword: #ammaretto

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