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Brown Sugar & Almond Pumpkin Custard Pie Recipe

Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard.

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Brown Sugar & Almond Pumpkin Custard Pie Recipe

Prep: 50 min. + chilling Bake: 55 min. + cooling

Yield: 8 Servings

50 55 105

Ingredients

1-2/3 cups all-purpose flour
2/3 cup shortening
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cold water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
BROWN SUGAR LAYER:
1 cup finely chopped almonds
1/2 cup packed brown sugar
2 tablespoons almond paste
2 tablespoons finely chopped crystallized ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
3 tablespoons cold butter
CUSTARD LAYER:
3 ounces cream cheese, softened
1 cup packed brown sugar
1/3 cup sour cream
1-1/3 cups canned pumpkin
1/2 cup evaporated milk
2 tablespoons molasses
2 teaspoons pumpkin pie spice
2 eggs plus 1 egg yolk, lightly beaten

Directions

In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon peel and extract; cut in butter until crumbly. Spread over bottom of crust.
In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 45-55 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 693 calories, 38 g fat (12 g saturated fat), 113 mg cholesterol, 343 mg sodium, 78 g carbohydrate, 5 g fiber, 11 g protein.

Originally published as Brown Sugar & Almond Pumpkin Custard Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p116