Harvest Pumpkin Pie with Almond Crust Recipe

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Harvest Pumpkin Pie with Almond Crust Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 50 min. + cooling

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 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 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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Harvest Pumpkin Pie with Almond Crust in Taste of Home Christmas Annual Annual 2013, p134

Nutritional Facts

1 piece: 302 calories, 13g fat (6g saturated fat), 78mg cholesterol, 417mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 8g protein.

  • 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 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
  1. 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 wrap. Refrigerate for 1 hour or until easy to handle.
  2. 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.
  3. 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.
  4. 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. Yield: 8 servings.
Originally published as Harvest Pumpkin Pie with Almond Crust in Taste of Home Christmas Annual Annual 2013, p134

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