Best Amaretto Pumpkin Pie With Almond Praline Recipes

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

• 1. Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begans to come together. Turn out into a 9 inch glass pie plate (not deep dish) and press into the bottom and up the side about 1/4 inch above the rim. Pierce all over with a fork and chill intil firm, about 30 minutes.
• 2. Preheat the oven to 350 degrees. Line crust with foil, then fill with pie weights or dried beans. bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the drust is golden all over, 10 to 15 minutes. Cool completely on a rack.
• 3. Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla, and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.
• 4. Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over meidum-high heat and cook, swirl the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the perpared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.
• 5. Coarsely chop or break the praline and sprinkle over the pie right before serving.

LOW CARB PRALINE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F.
• Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
• Preheat oven to 425 degrees F.
• Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
• Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

AMARETTO PUMPKIN PIE WITH ALMOND PRALINE

Steps:

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