Best 3 Amaretto Pumpkin Crumble Tart Recipes
Indulge in the ultimate fall delight with our exquisite Amaretto Pumpkin Crumble Tart. This symphony of flavors and textures will tantalize your taste buds and warm your soul. Featuring a buttery, flaky crust filled with a velvety pumpkin filling infused with the nutty essence of amaretto liqueur, this tart is a true masterpiece. Topped with a golden brown crumble made from oats, flour, butter, and sugar, it offers a delightful contrast between the smooth filling and the crunchy topping.
This decadent tart is complemented by a selection of equally tempting recipes. Embrace the autumnal spirit with our Pumpkin Spice Latte, a cozy blend of coffee, pumpkin puree, and warm spices. Satisfy your sweet cravings with our Amaretto Truffles, a delightful confection made from amaretto liqueur, chocolate, and cream. And for a refreshing treat, try our Pumpkin-Amaretto Cocktail, a festive blend of pumpkin puree, amaretto liqueur, and sparkling Prosecco.
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 CRUMBLE
This is one of the simplest ways to satisfy a pumpkin-pie craving without even making a crust. Instead, top luscious pumpkin filling with a simple brown sugar-and-spice crumble. The whole thing comes together in no time.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 12 to 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 13-by-9-inch baking dish with 1 tablespoon butter.
- Whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, 2 teaspoons pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt in a large bowl until well blended.
- In another large bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cardamom and 1/2 teaspoon salt, breaking up any lumps of brown sugar with a fork. Melt the remaining 7 tablespoons butter and stir into the flour mixture until it is completely moistened and crumbly.
- Spread the pumpkin mixture evenly in the bottom of the baking dish. Scatter the oat mixture on top. Bake until the pumpkin is set around the edges but still jiggly when shaken, and the topping is brown and crisp, about 50 minutes.
- Serve room temperature or slightly warm with whipped cream on the side.
Tips:
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- If you don't have a food processor, you can chop the nuts and chocolate by hand.
- Be sure to chill the dough for at least 30 minutes before baking. This will help prevent the crust from becoming too soft.
- If you don't have a tart pan, you can use a 9-inch pie plate instead.
- To make a gluten-free version of this recipe, use gluten-free flour.
Conclusion:
This amaretto pumpkin crumble tart is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy pumpkin filling is perfectly complemented by the crunchy pecan crumble topping. This tart is sure to be a hit with your family and friends!
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