Amaretto Pumpkin Pie With Almond Praline Recipes

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PUMPKIN PIE FROM ALMOND BREEZE®



Pumpkin Pie from Almond Breeze® image

This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Yield 6

Number Of Ingredients 11

3 eggs
1 egg yolk
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups Original or Vanilla Unsweetened Almond Breeze Almondmilk
2 cups pumpkin puree
1 (9 inch) unbaked pie shell

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.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g

HARVEST PUMPKIN PIE WITH ALMOND CRUST



Harvest Pumpkin Pie with Almond Crust image

I use fresh pumpkin when I make my pumpkin pie, but it's good with the canned variety, too. The buttery almond crust lends an extra-special touch to holiday dinners.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 18

1/4 cup almonds
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water
FILLING:
2 large eggs
2 cups fresh or canned pumpkin puree
1 cup reduced-fat evaporated milk
1/3 cup honey
1/3 cup packed brown sugar
1 tablespoon cornstarch
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 417mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 8g protein.

AMARETTO-ALMOND STREUSEL PUMPKIN PIE



Amaretto-Almond Streusel Pumpkin Pie image

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

2 tablespoons amaretto liqueur
Perfect Pumpkin Pie
20 Amaretti di Saronno cookies (about 4 1/4 ounces), crumbled into pieces that are 1/2 inch or smaller
1/4 cup sliced almonds

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



Pumpkin Almond Pie image

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

1 egg, lightly beaten
1 cup pumpkin
1/3 cup sugar
1 teaspoon pumpkin pie spice
1 unbaked 9-inch deep dish pie pastry or 1 made from scratch deep dish pie shell
2/3 cup light corn syrup
2 eggs, lightly beaten
1/2 cup sugar
3 tablespoons butter, melted
1/2 teaspoon almond extract
1 cup slivered almonds, toasted

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.

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