Amaretti Almond Pumpkin Pie is a new twist on a Thankgiving favorite! If you love almond flavor, you’ll love this pie!!
You may be in the midst of your Thanksgiving menu planning. Or perhaps you have had your menu ready since July. Whatever the case may be, you could be dreaming of a different way to surprise your guests with a pumpkin pie.
Amaretti Almond Pumpkin Pie is all I’ve been thinking of this weekend!! I’ve also been thinking about some turkey recipes, but this pie!! The crushed amaretti cookies and almond praline makes for an unforgettable and unconventional pie!
This amazing Amaretti Almond Pumpkin Pie will be on the menu for sure this Thanksgiving. I also will make this chocolate espresso pecan pie and most likely this cranberry cake. I will make this vegan maple apple-cranberry crisp for my vegan friends. Also for dessert there will be 2 pumpkin pies: one vegan pumpkin pie and one not.
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!!
Italian Inspired Thanksgiving Menu
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. A family favorite side side dish is our Best Ever Italian Sausage Stuffing (it’s mom’s cherished recipe). A delicious Italian main dish is our Roasted Butternut Squash and Pumpkin Lasagna. Italian Cranberry Sauce is also too delicious to miss!
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!
Want a vegan pumpkin amaretti pie? Follow this vegan pumpkin pie recipe and omit the amaretti cookies. Just add the almond praline on top.
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 ready?
You may have heard that you test the center with either a sharp knife or a skewer. I do not use a knife or skewer 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.
PIN for later!
Some other delicious pies to try:
Originally published November 2019 and updated on November 2021.
Amaretti Almond Pumpkin Pie
- 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
- 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
- 1/2 cup sugar
- 1/2 cup sliced almonds
- 1/8 teaspoon salt
- 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.