Photo by Alexandra GrablewskiMy Thanksgiving present to you...a very easy, but unusual pumpkin pie. This is from my latest book, Unforgettable Desserts (Wiley, 2009), which is filled with great holiday treats.
Amaretto Almond Crunch Pumpkin Pie
This is a fairly classic, creamy pumpkin pie, but then it is flavored with a shot of Amaretto liqueur and topped with a crunchy blend of Amaretti cookies and almonds – almost a streusel. The juxtaposition of creamy pumpkin custard and ultra-crisp topping is unexpected and exciting.
Serves 8 to 10
Topping:
20 Amaretti di Saronno cookies
¼ cup blanched, sliced almonds
Filling:
1, 15 ounce can pure, solid-pack pumpkin
3/4 cup firmly packed light brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup plus 2 tablespoons heavy cream
2 tablespoons Amaretto di Saronno liqueur
For the Topping: Crumble the cookies by hand into a small bowl. The pieces should be about ¼-inch chunks, more or less. Toss with the almonds; set aside.
For the Filling: Position rack in middle of oven. Preheat oven to 375 degree F. Coat a 9 x 1 1/4-inch tempered glass pie plate with nonstick spray.
Roll out dough on lightly floured surface to 13-inch round. Transfer to pie dish. Fold edge under, crimp decoratively into high border. Line with foil and weights and blind bake for about 15 to 17 minutes or until just beginning to color. Remove foil and weights. Bake until crust is tinged with very light brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350 degrees F.
Scrape pumpkin into food processor fitted with metal blade. Process 15 seconds; scrape down sides and process 15 seconds more. Pulse in brown sugar and spices until combined. Pulse in eggs one at a time until blended, scraping down once or twice if necessary. Pulse in cream and liqueur. Finish off by processing for 5 seconds to smooth out the mixture. Pour filling into crust. Sprinkle topping evenly over filling.
Bake about 50 to 55 minutes or until filling is set around the edges, and quivers in the center when you gently shake the pie dish. Cool pie completely on rack before serving. Pie is best served the day it is made. Store at room temperature up to 1 day ahead, loosely covered with foil.
Serves 8 to 10
Topping:
20 Amaretti di Saronno cookies
¼ cup blanched, sliced almonds
Filling:
1, 15 ounce can pure, solid-pack pumpkin
3/4 cup firmly packed light brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup plus 2 tablespoons heavy cream
2 tablespoons Amaretto di Saronno liqueur
For the Topping: Crumble the cookies by hand into a small bowl. The pieces should be about ¼-inch chunks, more or less. Toss with the almonds; set aside.
For the Filling: Position rack in middle of oven. Preheat oven to 375 degree F. Coat a 9 x 1 1/4-inch tempered glass pie plate with nonstick spray.
Roll out dough on lightly floured surface to 13-inch round. Transfer to pie dish. Fold edge under, crimp decoratively into high border. Line with foil and weights and blind bake for about 15 to 17 minutes or until just beginning to color. Remove foil and weights. Bake until crust is tinged with very light brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350 degrees F.
Scrape pumpkin into food processor fitted with metal blade. Process 15 seconds; scrape down sides and process 15 seconds more. Pulse in brown sugar and spices until combined. Pulse in eggs one at a time until blended, scraping down once or twice if necessary. Pulse in cream and liqueur. Finish off by processing for 5 seconds to smooth out the mixture. Pour filling into crust. Sprinkle topping evenly over filling.
Bake about 50 to 55 minutes or until filling is set around the edges, and quivers in the center when you gently shake the pie dish. Cool pie completely on rack before serving. Pie is best served the day it is made. Store at room temperature up to 1 day ahead, loosely covered with foil.
2 comments:
That looks so amazing!
what happen to the umass cupcake story? =)
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