BROWN SUGAR & ALMOND PUMPKIN CUSTARD PIE
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.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 8 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 693 calories, Fat 38g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 343mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 5g fiber), Protein 11g protein.
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Island Greece
[email protected]This is my new favorite pumpkin pie recipe!
attaur rehman
[email protected]I can't wait to make this pie again for Thanksgiving!
Inshrah and Famia
[email protected]This pie is a perfect way to use up leftover pumpkin puree.
david delnegro
[email protected]I would definitely recommend this recipe to others.
Monni Akther
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the pie turned out delicious.
akolly Ebenezer
[email protected]I had some trouble getting the crust to brown evenly. I think I might have needed to pre-bake it for a few minutes before adding the filling.
Mudassir lashari
[email protected]The pie was a little too sweet for my taste. I might reduce the amount of brown sugar next time.
Pretty Presh
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The filling is smooth and creamy, and the crust is flaky and delicious.
Ntokozo Anathi
[email protected]I substituted maple syrup for brown sugar and it turned out great! This pie is a keeper.
GOHAR WRITES
[email protected]So delicious! My family loved it, even my picky eaters.
Shahawaz Sardar
[email protected]The pie had a dense, custard-like filling, similar to a pumpkin cheesecake. The crust was buttery and flaky. The pumpkin and almond flavors were subtle, but still present.
Shaquanda Robinson
[email protected]This was a great fall-inspired dessert! The pumpkin and almond flavors were a perfect combination, and the brown sugar added just the right amount of sweetness. I made this for a potluck and it was a hit!