| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 1 hr |
| Cook: | 1 hr 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup all-purpose flour
- 3/4 cup crumbled amaretto cookies (about 10 cookies)
- 1/8 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 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
- Vegetable oil, for brushing
- 1/2 cup sugar
- 1/2 cup sliced almonds
- 1/8 teaspoon salt
Instructions
- 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 begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the 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 crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
- 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.
- 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 medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
- Coarsely chop or break the praline and sprinkle over the pie right before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 461 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 6 g |
| Cholesterol | 110 mg |
| Sodium | 201 mg |
Reviews
Shouldn’t this be amaretti cookies or do you pre bake cookies with amaretto in them?
Oh, this was good. Couldn’t find the cookies, so I just used my usual pie crust recipe, and used the filling and topping as directed in the recipe. Loved the amaretto flavor, and it was tasty with or without the almond topping. Nice change from the same old pumpkin pie!
This recipe went over surprisingly well over Thanksgiving ’11. My in-laws keep requesting it. Really disliked this pie because of the crust, but everyone else loved it. Not sure what they liked about it to figure out what to keep out next time. Definitely think it’d be better with a home-made or store-bought crust.
I really enjoyed this pumpkin pie! I used a regular crust after reading the reviews and I also added cinnamon and cloves and it had a lot of flavor and excellent texture. The praline was easy to make and came out great! If you have never made praline before, just remember to keep it moving and although it doesn’t seem like it will turn into candy it does and it comes out great! I liked the crunchiness on top too!
A lot of work for just an “ok” pie. Looks great, but tastes blah. Save time on the crust and just make a simple crumbled amaretto cookie crust (like graham cracker with a traditional pumpkin filling. The almond praline was a little tricky. We added more water to the sugar and it worked better.
Haven’t tasted it yet, but I will say it sure was time consuming to make. I think I will use a store bought crust next time!
A lovely tasting pie with a nice twist on a classic. I agree with the other reviews that the crust is not the best and with the amaretto cookies hard to find and five dollars a bag in my area, I would definently skip it next time. The amarettor liquer added a nice, unique layer of flavor and the almond praline added a ‘cruch’ factor that make this pumpkin pie very tasty.
I did not like the crust, but I liked the pie better than the traditional pumpkin pie. (I love amaretto). If I do it again, I might make it with a regular crust.
This was a great addition to our Thanksgiving menu. I added some cinnamon to the recipe to give it a more traditional flavor. I had trouble with the praline topping…first attempt, it taste burnt…second and third attempts, the sugar crystallized. I used more water, 1/4 cup, and it worked great. I really enjoyed the flavors.
Skipped the crust and just used fridge crust …. however everyone loved it. Great recipe