Harvest Pumpkin Pie with Almond Crust

Name: Harvest Pumpkin Pie with Almond Crust
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings.
Ingredients: 1/4 cup almonds; 1/2 cup 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 large 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

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.

Ingredients

1/4 cup almonds
1/2 cup 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 large 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 mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.