Harvest Pumpkin Pie With Almond Crust Recipe

Name: Harvest Pumpkin Pie With Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup almonds; 1/2 cup all-purpose flour; 1/2 cup whole wheat pastry flour; 1/2 teaspoon salt; 6 tablespoons cold butter; 2 to 3 tablespoons cold water; 2 large eggs; 2 cups fresh or canned pumpkin puree; 1 cup reduced-fat evaporated milk; 1/3 cup honey; 1/3 cup packed brown sugar; 1 tablespoon cornstarch; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves

Servings: persons

1/4 cup almonds
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water
2 large eggs
2 cups fresh or canned pumpkin puree
1 cup reduced-fat evaporated milk
1/3 cup honey
1/3 cup packed brown sugar
1 tablespoon cornstarch
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1
In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
2
On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
3
In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust.
4
Bake at 425u00b0 for 15 minutes; reduce heat to 350u00b0 and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

628

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 1/4 cup almonds, 1/2 cup all-purpose flour, 1/2 cup whole wheat pastry flour, 1/2 teaspoon salt, and more.

Yes, Harvest Pumpkin Pie With Almond Crust 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.

Harvest Pumpkin Pie With Almond Crust

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