Pumpkin Almond Pie Recipes

BEST EVER HEALTHY PUMPKIN PIE

Steps:

• Make pie crust as directed.
• Preheat oven to 350 degrees F.
• Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
• Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
• Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge. Serves 9.

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.

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.

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.