• 2 Ratings

The decadent Toffee-Almond Crunch topping gives a wonderful texture to this twist on traditional pumpkin pie.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
bake:
1 hr at 375°
Servings:
8
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Toffee-Almond Crunch Pumpkin Pie

Ingredients

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Directions

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  • Preheat oven to 375°F. Prepare and roll out Toasted Almond Pastry.

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  • 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.

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  • 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.

Nutrition Facts (Toffee-Almond Crunch Pumpkin Pie)

505 calories; total fat 28g; saturated fat 10g; polyunsaturated fat 4g; monounsaturated fat 9g; cholesterol 111mg; sodium 346mg; potassium 314mg; carbohydrates 57g; fiber 4g; sugar 33g; protein 9g; vitamin a 84IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 60mcg; vitamin b12 0mcg; calcium 111mg; iron 3mg.

Toasted Almond Pastry

Ingredients

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Directions

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  • In a medium bowl stir together flour, almonds, and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon 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 water at a time, 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.

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Toffee-Almond Crunch

Ingredients

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Directions

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  • In a small bowl stir together flour and brown sugar. Stir in butter. Stir in almonds and toffee pieces.

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Sweetened Whipped Cream

Ingredients

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Directions

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  • Combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
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