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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

Ingredients

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

Instructions

  • Unroll the pie crust and fit it to a 9-inch pie plate. Scallop or crimp the edges.
  • In a large bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, amaretto, almond extract, cinnamon, pumpkin pie spice, ginger, and cloves.
  • Pour into the pie crust.
  • 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.
  • Remove from heat to a wire rack to cool completely. Meanwhile, prepare brittle.
  • Line a baking sheet with parchment paper, and lightly coat it with non-stick spray.
  • In a small saucepan, combine the sugar with 2 tbsp. water.
  • Bring to a boil over medium-high heat, and cook, stirring frequently, for 5-6 minutes.
  • Remove from heat, and stir in almond extract, almonds, and salt.
  • Pour the mixture onto the prepared baking sheet, spreading it with a wooden spoon into a thin, even layer.
  • Cool completely, and break into pieces.
  • Top slices of pie with brittle, just before serving.