Toffee Almond Crunch Pumpkin Pie
Toffee Almond Crunch Pumpkin Pie
Ingredients
- 1 recipe Toasted Almond Pastry
- 1 15-ounce can pumpkin
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 eggs, lightly beaten
- 1- 1/4 cups half-and-half or light cream
- 1 recipe Toffee-Almond Crunch
- Sweetened Whipped Cream (optional)
- Ground cinnamon (optional)
Directions
1. Preheat oven to 375°F. Prepare and roll out Toasted Almond Pastry.
2. For filling, in a large bowl stir together pumpkin, granulated sugar, 1 teaspoon cinnamon, salt, ginger, nutmeg, and cloves. Add eggs; beat lightly with a wooden spoon just until combined. Gradually add half and half, stirring until combined.
3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 15 minutes more. Sprinkle Toffee-Almond Crunch evenly over pie. Bake 15 to 20 minutes more or until pie is set and topping is golden. Cool on wire rack. Cover and refrigerate within 2 hours. If desired, top each serving with Sweetened Whipped Cream. If desired, sprinkle with cinnamon.
Toasted Almond Pastry: In a medium bowl stir together 1-1/4 cups all-purpose flour, 1/4 cup ground toasted almonds, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (4 to 5 tablespoons water total), until flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.
Toffee-Almond Crunch: In a small bowl stir together 3 tablespoons all-purpose flour and 3 tablespoons packed brown sugar. Stir in 2 tablespoons softened butter. Stir in 3/4 cup coarsely chopped sliced almonds and 1/2 cup toffee pieces.
Sweetened Whipped Cream: Combine 1 cup whipping cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until soft peaks form.
