AMARETTO PUMPKIN PIE WITH ALMOND PRALINE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- 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.
AMARETTO-ALMOND STREUSEL PUMPKIN PIE
Amaretto liqueur is stirred into the filling of this pumpkin pie, which is then topped with a streusel of sliced almonds and Italian almond cookie crumbles.
Categories Food Processor Dessert Bake Thanksgiving Almond Amaretto Pumpkin Fall Chill Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Replace 2 tablespoons cream with amaretto liqueur in Perfect Pumpkin Pie.
- Mix cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie as directed.
- Do Ahead
- Can be made 8 hours ahead. Let stand at room temperature.
PUMPKIN ALMOND PIE
A pumpkin pie topped with slivered almonds. I like this pumpkin pie because it is a little bit different than your typical pumpkin pie and it looks a little nicer than a plain old pumpkin pie.
Provided by Pumpkie
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
- Spread over bottom of pie shell or pie pan if making from scratch.
- For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
- Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
- Cool on wire rack.
- I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
PUMPKIN ALMOND PIE
Make and share this Pumpkin Almond Pie recipe from Food.com.
Provided by peachy_pie
Categories Grains
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees Farenheit or 200 degrees Celcius.
- Line a 20cm round cake tin with foil and press in the combined 1 cup breadcrumbs and 1 cup wheatgern.
- Combine all remaining ingredients except oat bran and almonds and mix well. Press firmly onto the base.
- Mix the bran and almonds and sprinkle over the filling. Cover with foil and bake for 1 1/2 hours. Remove foil and bake another 10 mintes or until almonds begin to brown.
- Serve hot or cold with salad.
Nutrition Facts : Calories 217.5, Fat 5, SaturatedFat 0.6, Cholesterol 0.1, Sodium 51.5, Carbohydrate 37.5, Fiber 6.6, Sugar 3, Protein 10.7
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- Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
- Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
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