Brown Sugar & Almond Pumpkin Custard Pie |
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Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Plain old pumpkin pie is fine, but for special occasions, I reach for this recipe! A tender homemade crust is topped with a crunchy brown sugar layer and then creamy pumpkin custard. Ingredients:
1-2/3 cups king arthur unbleached all-purpose flour |
2/3 cup shortening |
3/4 teaspoon salt |
2 tablespoons plus 1-1/2 teaspoons cold water |
2 tablespoons plus 1-1/2 teaspoons cider vinegar |
brown sugar layer: |
1 cup finely chopped almonds |
1/2 cup packed brown sugar |
2 tablespoons almond paste |
2 tablespoons finely chopped crystallized ginger |
2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon grated lemon peel |
1/4 teaspoon almond extract |
3 tablespoons cold butter |
custard layer: |
3 ounces cream cheese, softened |
1 cup packed brown sugar |
1/3 cup sour cream |
1-1/3 cups canned pumpkin |
1/2 cup evaporated milk |
2 tablespoons molasses |
2 teaspoons pumpkin pie spice |
2 eggs plus 1 egg yolk, lightly beaten |
Directions:
1. In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vinegar until dough forms a ball. Wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
2. Roll out pastry to fit a 9-in. deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3. In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon peel and extract; cut in butter until crumbly. Spread over bottom of crust.
4. In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie loosely with foil.
5. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 45-55 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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