Almond Crunch Pumpkin Pie Pastry For Single Crust Pie Recipes

HARVEST PUMPKIN PIE WITH ALMOND CRUST

Steps:

• In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

PUMPKIN PIE FROM ALMOND BREEZE®

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
• Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
• Pour filling into premade pie shell.
• Bake for 50 to 55 minutes or until filling is set.

WALNUT-CRUNCH PUMPKIN PIE

Steps:

• In a large bowl, beat eggs. Beat in the pumpkin, milk, brown sugar, vanilla, cinnamon, salt, ginger and nutmeg. Pour into pastry shell., Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until set and a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours., In a small bowl, combine the topping ingredients; sprinkle over pie. Cover edges loosely with foil. broil 3-4 in. from the heat for about 2 minutes or until golden brown. Remove foil. Store in the refrigerator.

PUMPKIN ALMOND PIE

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 CRUNCH PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pumpkin puree, eggs, cream, 1/2 cup honey, ginger, cinnamon, nutmeg, cloves, and salt together in a bowl until smooth. Pour filling into pie crust.
• Bake pie in the preheated oven until filling is almost set and edges are beginning to brown, 50 to 60 minutes. Remove pie from oven.
• Melt butter in a saucepan over low heat; stir in 1/4 cup honey. Add coconut and almonds; toss to combine. Spread over pie.
• Place pie back in the oven and bake until topping is toasted and golden, about 10 to 15 minutes more.
• Remove pie from oven and allow to cool completely.

ALMOND CRUNCH PUMPKIN PIE & PASTRY FOR SINGLE-CRUST PIE

Steps:

• Pastry for single-crust pie: Stir together flour and salt.
• Using a pastry blender cut in shortening or butter until pieces are pea size.
• Sprinkle a tablespoon of the water over part of the mixture.
• Gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening dough, using a tablespoon at a time, until all the dough is moistened.
• Form dough into a ball.
• On a lightly floured surface, use your hands to slightly flatten dough.
• Roll dough from center to edges into a circle about 12 inches in diameter.
• To transfer pastry, wrap it around the rolling pin.
• Trim pastry to 1/2 inch beyond edge of pie plate.
• Fold under extra pastry and crimp as desired.
• Do not prick pastry.
• Line pastry with a double thickness of foil and bake pastry shell in a 450 degree oven for 8 minutes.
• Remove foil.
• For the praline layer, in a small mixing bowl stir together almonds or pecans, brown sugar, butter, and orange peel.
• Spoon mixture into the hot partially baked pastry shell, spreading it over the bottom as butter melts.
• Bake for 5 to 6 minutes more or until shell is set and dry and praline is bubbly.
• For filling: Combine eggs, pumpkin, brown sugar, flour, cinnamon, nutmeg, and ginger.
• Gradually stir in evaporated milk or cream and mix well.
• Reduce oven temperature to 375 degrees and place partially baked pastry shell on the oven rack.
• Pour pumpkin filling into the pastry shell.
• Remove foil and bake 20 to 25 minutes more or until a knife inserted near center comes out clean.
• Cool on a wire rack before serving.
• Refrigerate within 2 hours and add cover for longer storage.
• Serve with whipped cream.