Imagine a dessert that combines the cozy warmth of classic pumpkin pie with a luxurious twist of Italian amaretto liqueur - this isn't just another pie, it's a culinary experience that will transform your holiday baking! Our Amaretto Pumpkin Pie with Almond Praline is a decadent masterpiece that elevates the traditional pumpkin pie to a gourmet sensation, promising to make your taste buds dance and your guests absolutely speechless.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1/2 cup amaretto liqueur
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center of the oven to ensure even baking.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, crimping the edges decoratively. Place the prepared crust in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, whisk together pumpkin puree, sugar, amaretto liqueur, eggs, cinnamon, and nutmeg until smooth and fully combined. Ensure there are no lumps in the mixture.
- Remove the pie crust from the refrigerator and pour the pumpkin-amaretto filling into the shell, spreading it evenly with a spatula.
- For the almond praline topping, combine sliced almonds and brown sugar in a small bowl, mixing thoroughly to coat the almonds.
- Sprinkle the almond praline mixture evenly over the top of the pie filling, creating a decorative and crunchy layer.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the center is set and the edges are golden brown. The filling should be slightly firm but still have a slight jiggle when gently shaken.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This allows the filling to set properly and enhances the flavor.
- Before serving, you can optionally garnish with a dollop of whipped cream or a light dusting of additional cinnamon.
- Slice and serve at room temperature. The pie can be stored in the refrigerator for up to 3-4 days, covered with plastic wrap.
Tips
- Crust Perfection: Keep your pie crust cold before filling to ensure a flaky, crisp base.
- Smooth Filling Secret: Whisk ingredients thoroughly and strain if needed to eliminate any lumps.
- Even Baking: Use the center rack and rotate the pie halfway through cooking for uniform browning.
- Praline Precision: Toast almonds lightly before mixing with brown sugar for enhanced nutty flavor.
- Cooling is Crucial: Allow the pie to cool completely to let the filling set properly and develop deeper flavors.
- Make Ahead Tip: This pie actually tastes even better the next day, so consider preparing it in advance.
- Storage Hack: Cover loosely with foil to prevent over-browning if the top is getting too dark during baking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
