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Brown Sugar & Almond Pumpkin Custard Pie

 Brown Sugar & Almond Pumpkin Custard Pie
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.
8 ServingsPrep: 50 min. + chilling Bake: 55 min. + cooling

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

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Brown Sugar & Almond Pumpkin Custard Pie (continued)

Ingredients (continued)

  • 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.