Best 3 Amaretto Pumpkin Pie With Almond Praline Recipes
Indulge in the culinary symphony of flavors with our Amaretto Pumpkin Pie with Almond Praline, a dessert that elevates the classic pumpkin pie to new heights. This delectable creation harmonizes the rich, nutty essence of amaretto with the velvety smoothness of pumpkin, resulting in a symphony of flavors that dances on your palate. The pie crust, crafted from a blend of graham cracker crumbs, brown sugar, and butter, provides a sturdy and flavorful foundation for the luscious filling. Topped with an irresistible crown of almond praline, a medley of caramelized almonds, sugar, and butter, this pie is a feast for both the eyes and the taste buds.
In addition to the main recipe, we present a tempting array of variations to tantalize your taste buds. For those who prefer a gluten-free alternative, our gluten-free Amaretto Pumpkin Pie Crust recipe offers a delightful solution. If you're seeking a vegan option, our Vegan Amaretto Pumpkin Pie recipe caters to your dietary needs without compromising on taste. And for those who crave a touch of extra indulgence, our Amaretto Pumpkin Pie with Whipped Cream recipe adds a layer of fluffy, velvety delight.
AMARETTO PUMPKIN PIE WITH ALMOND PRALINE
My hubby loves pumpkin pie!
Provided by Brandy Bender
Categories Vegetables
Time 1h40m
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- 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.
- 5. Coarsely chop or break the praline and sprinkle over the pie right before serving.
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
- Preheat oven to 425 degrees F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
AMARETTO PUMPKIN PIE WITH ALMOND PRALINE
Make and share this Amaretto Pumpkin Pie With Almond Praline recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 1h45m
Yield 6-8 serving(s)
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.
Nutrition Facts : Calories 520.4, Fat 28.2, SaturatedFat 14.9, Cholesterol 145.2, Sodium 234.5, Carbohydrate 62.3, Fiber 1.9, Sugar 40.5, Protein 7.5
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin until soft, then scoop out the flesh and puree it in a food processor.
- Don't overmix the batter. Overmixing the batter can make the pie tough. Mix the batter just until the ingredients are combined.
- Bake the pie until the center is set. The pie is done baking when the center is set. To test the pie, insert a toothpick into the center. If the toothpick comes out clean, the pie is done.
- Let the pie cool completely before serving. The pie needs to cool completely before serving so that the flavors can meld.
Conclusion:
Amaretto pumpkin pie with almond praline is a delicious and festive dessert perfect for Thanksgiving or Christmas. The pie combines a sweet and creamy pumpkin filling with a nutty amaretto flavor and a crunchy almond praline topping. With its rich and decadent flavors, this pie is sure to be a hit with family and friends.
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