• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
  • Recipe Index
    • American Recipes
    • Italian Recipes
  • Media
    • Podcast
    • Videos
  • Presets

Savoring Italy logo

November 4, 2019

Amaretti Almond Pumpkin Pie

101shares

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.

overhead image of amaretti almond 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!

overhead image of slice of pumpkin pie

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!

overhead shot of amaretti almond pumpki pie on patterened plate

Want a vegan pumpkin amaretti pie? Follow this vegan pumpkin pie recipe and omit the amaretti cookies. Just add the almond praline on top.

pumpkie pie with cookie topping on a baking sheet

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.

overhead shot of cookie topped pumpkie pie on a baking sheet


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.

image of just baked pumpkin pie and crumbled amaretti cookies and chopped almonds

PIN for later!

overhead shot of slice of pumpkin pie with amaretti cookie topping

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.
101shares

Filed Under: baking, dessert, Italian baking Tagged With: pie, pumpkin, Thanksgiving

Reader Interactions

Comments

  1. Chrissie Baker says

    November 19, 2018 at 6:44 pm

    Now, this recipe will be one of my favorites. Looks incredible! This Amaretti Almond Pumpkin Pie looks sooooo good! Yummy! This made me drool. Thank you for a great recipe!

    Reply
  2. Gust și Aromă Moldavia says

    November 20, 2018 at 11:17 am

    I love homemade pies! This Amaretti Pumpkin Pie looks heavenly! A must try recipe!

    Reply
  3. Grab a Plate says

    November 20, 2018 at 5:41 pm

    What a fabulous Italian twist on an American classic! I love this so much!

    Reply
  4. Anonymous says

    November 22, 2018 at 12:10 am

    I wish I had a big slice of this for dessert tonight!

    Reply
  5. Krista says

    November 26, 2018 at 3:04 pm

    Pretty sure I could eat pie all day if this is what I was eating!

    Reply
  6. jen vinuya says

    November 26, 2018 at 8:38 pm

    This pie is calling my name! Looks SO good!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Lora


I am madly and passionately in love with Italy, its food, history, language and people. It thrills me to share my immense passion for Italy and its incredible food in stories and recipes here with all of you.
Read More

Subscribe to Our Mailing List

Buy Our Presets!

FREE MOBILE FOOD LIGHTROOM PRESET

INSTAGRAM

Link to display lightbox
Instagram post 2157419618448019767_197533052 A sea of motos...life in #Florence. I sort of forget to post on my IG. I spend more time on my site posting delish recipes (pass by savoringitaly.com and see my latest pizza post!🍕). So here I am finally with a photo I loved from this summer!!! Happy weekend @instagram friends 🤩🥰
Link to display lightbox
Instagram post 2138568083300479039_197533052 I’m a little slow with catching up my Instagram with my latest recipes!! But you have to make this Blueberry Lemon Shortbread Tart ...so easy and so lovely for an afternoon coffee break. Happy Sunday, @instagram friends! 😊
Recipe: https://www.savoringitaly.com/blueberry-lemon-cornmeal-shortbread-tart/
Link to display lightbox
Instagram post 2137206960298998232_197533052 Number 20 caught my eye somewhere in Aosta🥰. Wishing all my @instagram friends a great weekend!! 🤩
Link to display lightbox
Instagram post 2135189241494746084_197533052 Enjoying end of summer watermelon? 🍉Make this watermelon rind jam...it’s so good and the perfect way to preserve summer flavors 🍉
Recipe: https://www.savoringitaly.com/watermelon-rind-jam/

Or search watermelon on savoringitaly.com 🍉
Link to display lightbox
Instagram post 2128612991431515579_197533052 Somewhere around the corner: Florence ❤️ Wishing all my @instagram friends a beautiful Sunday 💙
Link to display lightbox
Instagram post 2122697504562576430_197533052 Pomodori Gratinati (Tomato Gratin)  are a perfect way to use up summer’s sweet and juicy tomatoes 🍅
Totally VEGAN and just delicious!!
Recipe: https://www.savoringitaly.com/tomato-gratin-pomodori-gratinati/
Link to display lightbox
Instagram post 2119192225933897321_197533052 Florence is always inspiring and beautiful 💙
Link to display lightbox
Instagram post 2114846706436410863_197533052 Tomatoes all summer long! My latest pasta dish is #ontheblog !
Part of #freshsummer with my friend @aggieskitchen 🥰❤️
Link to display lightbox
Instagram post 2114120764135204076_197533052 Como views ☀️
Link to display lightbox
Instagram post 2111801108921677934_197533052 Baking with blueberries (and mangoes 🥭)every week this summer ❤️💙
Recipe: https://www.savoringitaly.com/blueberry-mango-buckle/
Link to display lightbox
Instagram post 2107351501663777937_197533052 A magical corner of Bologna...yes, not Venice❤️💙.
Link to display lightbox
Instagram post 2105444023648859737_197533052 What do you do with mangoes from your tree (yes, we have a gorgeous mango tree!) Make mango salsa!!🤩❤️
Grab this link for the recipe: https://www.savoringitaly.com/mango-salsa/ 🤩
Link to display lightbox
Instagram post 2102466324265277450_197533052 Brunelleschi’s Dome ❤️ Dreaming always of #Florence💙
Link to display lightbox
Instagram post 2100870513991553933_197533052 Views of Summer in Rimini 2019. ☀️💙
Link to display lightbox
Instagram post 2098821029518115740_197533052 July 2019. 💙Sunset on Lago di Pusiano💙☀️

What’s Trending

Pitta ‘Mpigliata-Calabrese Fruit and Nut Pastry

Nocatole-Calabrian Sweet Fritters

Best Ever Italian Sausage Stuffing

Salted Caramel Apple Pie

Archives

Footer

  • Home
  • About
  • Press
  • Privacy Policy
  • Recipe Index
  • Videos
  • Presets
  • Podcast
  • Travel to Italy

Follow Savoring Italy

Get Posts Straight to Your Inbox!

Copyright © 2019 · Savoring Italy · Log in