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Almond-Crunch Pumpkin Pie




Source of Recipe


BHG


List of Ingredients




• 1 recipe Pastry for Single-Crust Pie (see below)
• 1/4 cup finely chopped almonds or pecans
• 1/4 cup packed brown sugar
• 2 tablespoons butter (no substitutes), softened
• 1 teaspoon finely shredded orange peel
• 2 eggs, beaten
• 1 15-ounce can pumpkin (1-3/4 cups)
• 3/4 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon*
• 1/2 teaspoon ground nutmeg*
• 1/4 teaspoon ground ginger*
• 1 12-ounce can evaporated milk (1-1/2 cups) or 1-1/2 cups half-and-half or light cream
• Whipped cream (optional)


Recipe



1. Prepare and roll out Pastry for Single-Crust Pie as directed. Line a 9-inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell. Line pastry with a double thickness of foil. Bake pastry shell in a 450 degree F oven for 8 minutes. Remove foil.
2. For praline layer, in a small mixing bowl stir together almonds, 1/4 cup brown sugar, butter, and orange peel. Spoon mixture into the hot, partially baked pastry shell, spreading it over the bottom as butter melts. Bake for 5 to 6 minutes more or until shell is set and dry and praline is bubbly.
3. For filling, combine eggs, pumpkin, 3/4 cup brown sugar, flour, cinnamon, nutmeg, and ginger. Gradually stir in the evaporated milk. Mix well. Reduce oven temperature to 375 degrees. Place partially baked pastry shell on the oven rack. Pour pumpkin filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil. Bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack before serving. Refrigerate within 2 hours; add cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.
Make-Ahead Tip: Up to seven days ahead, prepare pastry. Roll the pastry and fit into pie plate. Place in freezer bag; seal, label and freeze. Thaw at room temperature before using. Pastry may also be refrigerated for up to three days.
PASTRY FOR SINGLE-CRUST PIE: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough,using 1 tablespoon of the water at a time, until all the dough is moistened (4 to 5 tablespoons water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.
*Note: Instead of measuring individual spices you can use 1-1/2 teaspoons pumpkin pie spice in the pumpkin layer that covers the rich praline bottom.