Description
Indulge in this sophisticated holiday classic that elevates traditional pumpkin pie with a nutty, textured twist. The base features a delicate, flaky crust enriched with crushed amaretti cookies and sliced almonds, perfectly balancing the velvety, spiced pumpkin custard. This recipe ensures a crisp bottom crust and a gourmet finish, making it a reliable and impressive showstopper for your seasonal gatherings.
Ingredients
1 cup all-purpose flour
1/3 cup cake flour
6 tablespoons cold unsalted butter, cubed
2 tablespoons + 2 tsp cold vegetable shortening
20 amaretti cookies, crumbled
1/4 cup sliced blanched almonds
15 ounces solid-pack pumpkin purée
3/4 cup packed brown sugar
1 cup + 2 tbsp heavy cream
2 tbsp vanilla or almond extract
1/2 teaspoon salt
1 tablespoon granulated sugar
Ice water as needed
Instructions
Whisk flours, salt, and 1 tbsp sugar in a mixer bowl.
Cut in cold butter and shortening until crumbly.
Add ice water gradually until dough holds together.
Form into a disk, wrap, and chill for 1 hour.
Crumble amaretti cookies and combine with sliced almonds.
Roll out dough and blind bake as needed.
Whisk pumpkin purée, brown sugar, heavy cream, and extract until smooth.
Pour custard into the prepared crust.
Top with almond and amaretti mixture.
Bake at 350°F until custard is set, approximately 70 minutes.
Notes
Ensure all fats (butter and shortening) remain cold to achieve a flaky crust. You can prepare the dough 24 hours in advance. For the best flavor, use high-quality vanilla or almond extract. Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg