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Harvest Pumpkin Pie with Almond Crust

 Harvest Pumpkin Pie with Almond Crust
I use fresh pumpkin when I make my pumpkin pie, but it’s good with the canned variety, too. The buttery almond crust lends an extra-special touch to holiday dinners.
8 ServingsPrep: 40 min. + chilling Bake: 50 min. + cooling

Ingredients

  • 1/4 cup almonds
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2 to 3 tablespoons cold water
  • FILLING:
  • 2 eggs
  • 2 cups fresh or canned pumpkin puree
  • 1 cup reduced-fat evaporated milk
  • 1/3 cup honey
  • 1/3 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions

  • In a food processor, process almonds until ground. Add the flours and
  • salt; cover and pulse to blend. Add butter; cover and pulse until

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Harvest Pumpkin Pie with Almond Crust (continued)

Directions (continued)

  • mixture resembles coarse crumbs. While processing, gradually add
  • water until dough forms a ball. Wrap in plastic wrap. Refrigerate
  • for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out dough to fit a 9-in. pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the
  • brown sugar, cornstarch and spices. Add to egg mixture just until
  • blended. Pour into crust.
  • Bake at 425° for 15 minutes; reduce heat to 350° and bake for
  • 35-40 minutes longer or until a knife inserted near the center comes
  • out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8
  • servings.
Nutritional Facts: 1 piece equals 302 calories, 13 g fat (6 g saturated fat), 78 mg cholesterol, 417 mg sodium, 41 g carbohydrate, 4 g fiber, 8 g protein.