Amaretto Pumpkin Pie with Almond Brittle

Pumpkin pie is spiked with amaretto, and topped with a quick and simple almond brittle.
Course Recipe - pie
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl


For Amaretto Pumpkin Pie:

  • 1 unbaked prepared pie crust
  • 1 - 15 oz. can pumpkin puree
  • 1 - 12 oz. can evaporated milk
  • 1 c. sugar
  • 2 large eggs
  • 1/3 c. amaretto
  • 1 tsp. almond extract
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves

For Almond Brittle:

  • 1 c. sugar
  • 1/2 tsp. almond extract
  • 1 c. sliced almonds
  • pinch of salt


  1. Unroll the pie crust and fit it to a 9-inch pie plate. Scallop or crimp the edges.
  2. In a large bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, amaretto, almond extract, cinnamon, pumpkin pie spice, ginger, and cloves.
  3. Pour into the pie crust.
  4. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees, and bake for an additional 40-45 minutes, or until a toothpick inserted near the center comes out clean.
  5. Remove from heat to a wire rack to cool completely. Meanwhile, prepare brittle.
  6. Line a baking sheet with parchment paper, and lightly coat it with non-stick spray.
  7. In a small saucepan, combine the sugar with 2 tbsp. water.
  8. Bring to a boil over medium-high heat, and cook, stirring frequently, for 5-6 minutes.
  9. Remove from heat, and stir in almond extract, almonds, and salt.
  10. Pour the mixture onto the prepared baking sheet, spreading it with a wooden spoon into a thin, even layer.
  11. Cool completely, and break into pieces.
  12. Top slices of pie with brittle, just before serving.