Amaretto Pumpkin Pie With Almond Praline

• Difficulty: Intermediate
• Servings: 6 to 8
• Nutritional Information Per Serving (1/8 pie): Calories 460, Total Fat 24 g, Saturated Fat 12 g, Carbohydrates 55 g, Dietary Fiber 3 g, Sugars 34 g, Protein 6 g, Cholesterol 103 mg, Sodium 198 mg
• Total Time: 2 hr 35 min
• Preparation Time: 1 hr
• Cooking Time: 1 hr 35 min

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 3/4 cup crushed amaretto cookies (about 10 cookies)
• 1/8 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into 1/2-inch chunks

For the Filling:

• 1 (15-ounce) can pure pumpkin
• 1 cup heavy cream
• 2/3 cup sugar
• 2 large eggs
• 2 1/2 tablespoons amaretto liqueur
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Praline:

• Vegetable oil for brushing
• 1/2 cup sugar
• 1/2 cup sliced almonds
• 1/8 teaspoon salt

Instructions

1. Make the crust: Pulse flour, crushed amaretto cookies, and salt in a food processor until finely ground. Add cold butter chunks and pulse to coarse crumbs with pea-sized butter bits. Drizzle in 1/4 cup ice water while pulsing until dough holds together. Press into a 9-inch glass pie dish (not deep dish), covering bottom and rising 1/4 inch above rim. Prick all over with a fork; chill 30 minutes until firm. Delight in crafting this unique, nutty base that elevates your pie!
2. Bake the crust: Preheat oven to 350F. Line chilled dough with foil, fill with pie weights or beans. Bake until edges are golden, 20-25 minutes. Remove foil and weights; bake until fully golden, 10-15 more minutes. Cool completely on a rack. Your golden crust is now ready to cradle the creamy filling.
3. Make the filling: Whisk pumpkin, cream, sugar, eggs, amaretto, nutmeg, vanilla, and salt in a bowl. Pour into cooled crust. Bake until edges set but center jiggles slightly, 50-60 minutes. Cool fully on a rack. Imagine the spiced, boozy aroma filling your kitchenpure fall magic!
4. Make the praline: Line a baking sheet with oiled silicone mat or parchment. In a saucepan, melt sugar with 1 tablespoon water over medium-high heat, swirling until amber, 6-7 minutesno stirring! Quickly stir in almonds and salt. Spread thinly on sheet; cool completely. Crunchy, caramelized perfection awaits.
5. Finish and serve: Break praline into shards and shower over the pie just before slicing. Serve to awe your guests with this irresistible amaretto-pumpkin masterpieceguaranteed to inspire holiday cheers and second helpings!

Photographs by Con Poulos

Recipe courtesy of Recipe Iseasy Magazine