Amaretti Almond Pumpkin Pie

No offense to a traditional pumpkin pie. We happen to be HUGE pumpkin pie fans. As soon as the temperature drops just slightly here, my kids begin to ask, “When are you making a pumpkin pie?”. I can’t make a pumpkin pie until at least the end of October. But they are ready even in September. They will have a slice even for breakfast!!

This is our second recipe in our Italian Inspired Thanksgiving Menu series. We recently shared our Pancetta Cornbread to kick off this Italian Thanksgiving Menu series. Stay tuned for more delicious Italian Thanksgiving recipes to inspire you!

I usually make 2 or 3 pies and one cake. We have about 20 people over every Thanksgiving and that seems to be the right amount of dessert for all the hungry Italians!

HOW MANY DAYS AHEAD CAN YOU MAKE A PUMPKIN PIE?

You could make a custard type of a pie like a pumpkin pie 2 days in advance. Bake your pumpkin pie and let it cool on the counter. Cover it and it will keep well, loosely covered, in the fridge for up to two days. You could even blind bake the crust and freeze it until you’re ready to bake it with the pumpkin filling. I like my pie at room temperature and I like to bake it the day of Thanksgiving.

HOW DO I KNOW IF MY PUMPKIN PIE IS DONE? 

I do not use a knife to test if my pie is done. It will crack the pie. I carefully jiggle my pie. It is usually ready at the 60 minute mark and no longer jiggles.

CAN YOU MAKE A PUMPKIN PIE WITHOUT EVAPORATED MILK?

Yes, you can!!
You can substitute 1 1/2 cups of cream or half and half (or a combination of the two). You can also use milk (or even almond milk). Simply add 1 tablespoon of cornstarch with the sugar and spices to help the pie set up.

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slightly updates from Nov 2018

Print Recipe

Amaretti Almond Pumpkin Pie

Amaretti Almond Pumpkin Pie is a new twist on a Thankgiving favorite! If you love almond flavor, you'll love this pie!!

Prep Time2 hrs 15 mins

Cook Time1 hr

Total Time3 hrs 15 mins

Course: Dessert

Keyword: pie, praline, pumpkin

Servings: 1 9-inch pie

Author: Savoring Italy

Ingredients

Pie Crust

• 2 1/2 cups all purpose flour plus extra for rolling
• 1 teaspoon salt
• 2 Tablespoons sugar
• 3/4 cup unsalted butter chilled, cut into 1/4 inch cubes
• 1/2 cup 8 Tbsp all-vegetable shortening
• 6-8 Tablespoons ice water

Pie Filling

• 2 eggs
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 can 15 oz pumpkin (not pumpkin pie mix)
• 1 can evaporated milk
• 1 cup amaretti cookies about 15 cookiescrumbled into 1/2 inch pieces or smaller

Praline

• 1/2 cup sugar
• 1/2 cup sliced almonds
• 1/8 teaspoon salt

Instructions

Pie crust

• Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
• The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
• Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor.
• Make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
• When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.
• On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
• When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.

Pie filling and topping

• In a medium bowl, beat the eggs slightly with a wire whisk. Beat in the remaining filling ingredients. Pour the filling over your pie crust.
• Bake at 350 for 60 minutes.
• While pie bakes, make the praline: Line a baking sheet with parchment paper. Brush with a bit of vegetable oil.
• In a small saucepan, stir the sugar and 1 Tablespoon water and bring to a boil, swirling until it is amber colored (about 6 minutes). Stir in the almonds and salt. Pour almond mixture onto the baking sheet spreading thin with a spatula. Let cool completely.
• Coarsely chop the amaretti (I put them in a large zip plastic bag and crush them into large pieces). Coarsely chop or break the praline.
• Cool pie for 30 minutes. Refrigerate 4 hours or until chilled.
• When pie is chilled, sprinkle the amaretti and almond praline on top.