Pumpkin Almond Pie Food

PUMPKIN PIE FROM ALMOND BREEZE®

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
• Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
• Pour filling into premade pie shell.
• Bake for 50 to 55 minutes or until filling is set.

PUMPKIN ALMOND PIE

Steps:

• For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
• Spread over bottom of pie shell or pie pan if making from scratch.
• For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
• Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
• Cool on wire rack.
• I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.

PUMPKIN PIE WITH ALMOND SPICED WHIPPED CREAM

Steps:

• Heat the pie in hot oven to crisp shell.
• Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
• Serve pie with flavored cream.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

• Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.
• Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
• Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
• Coarsely chop or break the praline and sprinkle over the pie right before serving.

PUMPKIN ALMOND PIE

Steps:

• Preheat oven to 400 degrees Farenheit or 200 degrees Celcius.
• Line a 20cm round cake tin with foil and press in the combined 1 cup breadcrumbs and 1 cup wheatgern.
• Combine all remaining ingredients except oat bran and almonds and mix well. Press firmly onto the base.
• Mix the bran and almonds and sprinkle over the filling. Cover with foil and bake for 1 1/2 hours. Remove foil and bake another 10 mintes or until almonds begin to brown.
• Serve hot or cold with salad.

AMARETTO-ALMOND STREUSEL PUMPKIN PIE

Steps:

• Replace 2 tablespoons cream with amaretto liqueur in Perfect Pumpkin Pie.
• Mix cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie as directed.
• Do Ahead
• Can be made 8 hours ahead. Let stand at room temperature.

PUMPKIN ALMOND PIE

Steps:

• PREHEAT oven to 350 degrees F.
• SPRINKLE almonds over bottom of crust; press in.
• COMBINE egg, pumpkin, sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.
• COMBINE corn syrup, eggs, sugar, butter and almond extract in medium bowl; stir in almonds. Spoon over pumpkin layer.
• BAKE for 50 to 55 minutes or until filling is set. Cool on wire rack.

BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE

Steps:

• 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. Refrigerate until easy to handle, about 30 minutes., 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., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly. Spread over bottom of crust., 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., Bake at 425° for 10 minutes. Reduce heat to 375°; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

HARVEST PUMPKIN PIE WITH ALMOND CRUST

Steps:

• In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.