Amaretto Pumpkin Pie With Almond Praline

1. 1

   Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground.

2. 2

   Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.

3. 3

   Drizzle in 1/4 cup ice water and pulse until the dough begins to come together.

4. 4

   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.

5. 5

   Pierce all over with a fork and chill until firm, about 30 minutes.

6. 6

   Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.

7. 7

   Bake until the edges are golden, 20 to 25 minutes.

8. 8

   Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.

9. 9

   Cool completely on a rack.

10. 10

    Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl.

11. 11

    Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes.

12. 12

    Cool completely on a rack.

13. 13

    Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil.

14. 14

    Stir the sugar and 1 tablespoon water in a small saucepan.

15. 15

    Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes.

16. 16

    Stir in the almonds and salt.

17. 17

    Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula.

18. 18

    Cool completely.

19. 19

    Coarsely chop or break the praline and sprinkle over the pie right before serving.

* Per serving · 4 servings · Values may vary.