Indulge in the delightful symphony of flavors presented by our Pumpkin Almond Pie, a captivating dessert that harmonizes the earthy sweetness of pumpkin with the nutty richness of almonds. This culinary masterpiece features a velvety smooth pumpkin filling, delicately enveloped in a crisp and flaky almond crust. As you savor each bite, the harmonious blend of pumpkin spice, creamy custard, and crunchy almonds creates an unforgettable symphony of flavors. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guide will guide you through every step, ensuring a perfect pie every time. Get ready to tantalize your taste buds and impress your loved ones with this irresistible treat. Additionally, we've curated a collection of equally enticing recipes to satisfy your sweet cravings. From the classic Southern Pecan Pie to the refreshing Key Lime Pie, our diverse selection of pies offers something for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE
Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.
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.
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.
CHIFFON PUMPKIN PIE WITH ALMOND FLOUR CRUST RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 19
Steps:
- CRUST: Preheat oven to 325°F. In a medium sized bowl, combine dry ingredients. In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter- about 40 seconds in the microwave does the trick). Stir wet ingredients into dry. Pat the dough into a 9.5 inch glass pie dish (This takes a little finesse- I probably took about 10 minutes to smooth out the perfect pie crust. It works very well, you just have to be patient. You want to create an even thin layer, the dough will rise a bit when you bake it.) Bake for 10 to 15 minutes, or until golden. Remove from oven to cool. FILLING: In a saucepan, combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly. Cook over medium heat, stirring constantly until it boils. Remove from heat, and chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it). Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit. Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. Pour filling into pie crust. Cover pie with plastic wrap and cool in the fridge until set. An optional topping is to whip heavy cream and sprinkle with cinnamon.
Tips:
- For the smoothest filling, use a food processor or blender to purée the pumpkin until it is completely smooth.
- If you don't have a food processor or blender, you can mash the pumpkin by hand with a potato masher or fork. Be sure to mash it until it is very smooth, with no lumps.
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, so it will make your pie too sweet.
- If you are using fresh pumpkin, be sure to peel and seed it before cooking it. You can cook the pumpkin in the oven or in a pot on the stovetop.
- To prevent the crust from getting soggy, pre-bake it before adding the filling. This will help to create a barrier between the crust and the filling.
- Don't overfill the pie crust. The filling will expand as it bakes, so leave about 1/2 inch of space at the top of the crust.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature and continue baking until the filling is set. This will help to prevent the crust from over-browning.
- Let the pie cool completely before serving. This will allow the filling to firm up and the flavors to meld.
Conclusion:
Pumpkin almond pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. With its creamy pumpkin filling, crunchy almond topping, and flaky crust, this pie is sure to be a hit with everyone at your table. So next time you're looking for a special dessert, give this pumpkin almond pie a try.
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