Brown Sugar & Almond Pumpkin Custard Pie

Name: Brown Sugar & Almond Pumpkin Custard Pie
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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 zest; 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 large eggs plus 1 large egg yolk, lightly beaten

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.

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 zest
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 large eggs plus 1 large 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. Refrigerate until easy to handle, about 30 minutes.
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 zest 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 until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.