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Almond Crust Pumpkin Pie

[[ recipeID=recipe-8kucrp8le, title=Almond Crust Pumpkin Pie ]]

Almond Crust Pumpkin Pie

Nothing says autumn holidays like a fresh out of the oven pumpkin pie. Our Sweetened Almond Crust elevates the flavour of the pumpkin like never before and enhances the slight nuttiness of the pumpkin. Combined with warm pumpkin pie spice and a creamy custard center, you'll be glad you made the full recipe instead of just one pie.

Servings: 8 slice

Keywords: Pumpkin, Pie, Gluten Free, Baked Goods, Almond Crust

  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins

Ingredients

Instructions

Ingredients

  • 2 Piccola Cucina 8 inch Sweetened Pie Shell
  • 3 large eggs
  • 1 can (398ml) pureed pumpkin
  • ½ can (354ml) evaporated milk
  • ¾ cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp salt

Instructions

  1. Preheat oven to 425°F.
  2. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 25 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  3. In a large bowl, combine all ingredients except pie shell with whisk. The mixture will be similar in texture to pancake batter.
  4. Pour mixture into 2 pie shells evenly.
  5. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 35-40 minutes until toothpick in center comes out clean. Chill in fridge for 2 hours for pie to set. Serve and enjoy!

Notes

This recipe makes two 8 inch pies. Half recipe for only one pie and use 2 eggs with 1/3 cup sugar. For a less sweet pie, use 1/2 cup sugar and 3/4 can of evaporated milk and our unsweetened pie crust.