Brown Sugar & Almond Pumpkin Custard Pie Recipe
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Brown Sugar & Almond Pumpkin Custard Pie Recipe

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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.
TOTAL TIME: Prep: 50 min. + chilling Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 55 min. + cooling
MAKES: 8 servings


  • 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
  • 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
  • 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

Nutritional Facts

1 piece: 693 calories, 38g fat (12g saturated fat), 113mg cholesterol, 343mg sodium, 78g carbohydrate (50g sugars, 5g fiber), 11g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Brown Sugar & Almond Pumpkin Custard Pie in Holiday & Celebrations Cookbook 2011 , p116

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