Brown Sugar & Almond Pumpkin Custard Pie Recipe

Name: Brown Sugar & Almond Pumpkin Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2/3 cups all-purpose flour; 2/3 cup shortening; 3/4 teaspoon salt; 2 tablespoons plus 1-1/2 teaspoons cold water; 2 tablespoons plus 1-1/2 teaspoons cider vinegar; 1 cup finely chopped almonds; 1/2 cup packed brown sugar; 2 tablespoons almond paste; 2 tablespoons finely chopped crystallized ginger; 2 teaspoons all-purpose flour; 1 teaspoon grated lemon zest; 1/4 teaspoon almond extract; 3 tablespoons cold butter; 3 ounces cream cheese, softened; 1 cup packed brown sugar; 1/3 cup sour cream; 1-1/3 cups canned pumpkin; 1/2 cup evaporated milk; 2 tablespoons molasses; 2 teaspoons pumpkin pie spice; 2 large eggs plus 1 large egg yolk, lightly beaten

Servings: persons

1-2/3 cups all-purpose flour
2/3 cup shortening
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons cold water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 cup finely chopped almonds
1/2 cup packed brown sugar
2 tablespoons almond paste
2 tablespoons finely chopped crystallized ginger
2 teaspoons all-purpose flour
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3 tablespoons cold butter
3 ounces cream cheese, softened
1 cup packed brown sugar
1/3 cup sour cream
1-1/3 cups canned pumpkin
1/2 cup evaporated milk
2 tablespoons molasses
2 teaspoons pumpkin pie spice
2 large eggs plus 1 large egg yolk, lightly beaten

1
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.
2
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.
3
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.
4
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.
5
Bake at 425u00b0 for 10 minutes. Reduce heat to 375u00b0; bake until set, 45-55 minutes. Cool on a wire rack. Refrigerate leftovers.

950

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1-2/3 cups all-purpose flour, 2/3 cup shortening, 3/4 teaspoon salt, 2 tablespoons plus 1-1/2 teaspoons cold water, and more.

Yes, Brown Sugar & Almond Pumpkin Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar & Almond Pumpkin Custard Pie

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