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1
Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground.
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2
Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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3
Drizzle in 1/4 cup ice water and pulse until the dough begins to come together.
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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.
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5
Pierce all over with a fork and chill until firm, about 30 minutes.
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6
Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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7
Bake until the edges are golden, 20 to 25 minutes.
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8
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.
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9
Cool completely on a rack.
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10
Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl.
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11
Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes.
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12
Cool completely on a rack.
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13
Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil.
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14
Stir the sugar and 1 tablespoon water in a small saucepan.
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15
Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes.
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16
Stir in the almonds and salt.
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17
Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula.
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18
Cool completely.
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19
Coarsely chop or break the praline and sprinkle over the pie right before serving.
