Amaretto Pumpkin Crumble Tart Recipes

PUMPKIN CRUMBLE

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.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

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.

PEAR AMARETTI CRUMBLE

Steps:

• Preheat oven to 500°.
• Combine first 4 ingredients, tossing to coat.
• Divide pear mixture evenly among 4 (8-ounce) ramekins; drizzle each serving with 1 tablespoon Marsala.
• Spoon 1 tablespoon crumbs over each serving; top each serving with 1 teaspoon butter.
• Bake at 500° for 8 minutes or until filling bubbles and topping browns. Top each serving with 1/3 cup frozen yogurt.

AMARETTO PUMPKIN CRUMBLE TART

Steps:

• Step 1: Prepare Crust Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray. Crumble cookie dough into medium bowl. Add ground almonds, almond paste/marzipan (grate into dough mixture) and ½ teaspoon almond extract; knead together ingredients until well mixed. Shape dough into a round disk. Place dough between parchment paper; using rolling pin, roll dough to form an 11-inch round. Remove top piece of parchment. Carefully invert dough into prepared tart pan; remove remaining parchment. Gently press dough into base and sides of pan. Line crust with foil on top; fill with dried beans - to weight the crust and keep it from rising up. Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes. Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely. Pumpkin Filling Mix: Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream and amaretto, processing just until blended. Process 5 seconds longer. Pour Filling: Pour filling into warm crust. Mix amaretti cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie crust and filling as directed below. Baking: Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill.

AMARETTO-ALMOND STREUSEL PUMPKIN PIE

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 AMARETTO CAKE

Steps:

• PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
• COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
• BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
• RUM BUTTER GLAZE: MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.