Amaretto Pumpkin Pie

Adapted from Taming of the Spoon




FOR THE CRUST
6 oz bag amaretti cookies,
or about 35 small amaretti cookies
1/4 cup sliced almonds
1/2 cup all purpose flour
2 tbsp brown sugar
pinch salt
6 tbsp unsalted butter, melted

FOR THE FILLING
15 oz pumpkin purée
1/2 cup brown sugar
3/4 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
3 large eggs
1 cup plus 2 tbsp heavy cream
2 tbsp Disaronno Amaretto liqueur

FOR THE TOPPING
20 amaretti cookies
1/4 cup sliced almonds

MAKE THE CRUST
Preheat oven to 350°F.

Pulse amaretti cookies and almonds in a food processor until finely ground. Add in flour, sugar, and salt and pulse until combined. Add melted butter and pulse until the mixture begins to clump together.

Lightly butter a 9-inch pie plate. Press the crust mixture onto the bottom and sides of the pie plate. Place pie plate on a baking sheet and bake for 8-10 minutes or until the crust just starts to darken. Remove from oven and let cool completely.

MAKE THE TOPPING
Crumble the cookies with your hands into 1/4 inch chunks. Mix together with almonds in a bowl and set aside.

MAKE THE FILLING
Pulse pumpkin puree in a food processor for about 15 seconds. Scrape down sides and add in brown sugar, spices and salt. Pulse until combined. Add in eggs one at a time until blended. Pulse in cream and amaretto liqueur. Pour filling into pre-baked crust. Sprinkle topping evenly over the pie.

Bake for 50-55 minutes or until filling is set around the edges but still jiggles slightly in the center. If the topping begins to brown too quickly during baking, cover with aluminum foil. Let cool before serving.

Serve with whipped cream, if desired.