| DEEP DISH ALMOND PUMPKIN PIE |
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Prep time: 35 minutes Bake time: About 1 hour and 5 minutes Makes One 9-inch PieCrust 9-inch Classic CRISCO Double Pie Crust Almond Layer 1 cup finely chopped almonds 1/2 cup firmly packed brown sugar 3 tablespoons butter or margarine, softened 2 teaspoons all-purpose flour 1/4 teaspoon almond extract Pumpkin Filling 1 -1/4 cups brown sugar 1 package (3 ounces) cream cheese, softened 2 eggs 1 -1/4 cups canned solid pack pumpkin (not pumpkin pie filling) 1/2 cup evaporated milk 1/3 cup dairy sour cream 1 tablespoon molasses 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon ginger 1/8 teaspoon ground cloves 1/2 teaspoon almond extract Baked pastry cutouts * (optional) For crust, prepare Classic Crisco Pie Crust recipe; press into 9-inch deep-dish pie plate. Do not bake. Reserve dough scraps for decorations, if desired. Heat oven to 425ºF. For almond layer, combine nuts, brown sugar, butter, flour and almond extract. Toss with fork until well blended; spoon into unbaked pie crust. Press firmly on bottom and partway up sides. Refrigerate. For pumpkin filling, combine brown sugar and cream cheese in large bowl. Beat at medium speed of electric mixer until well blended, about 2 minutes. Beat in eggs, pumpkin, evaporated milk, sour cream and molasses at low speed. Add cinnamon, nutmeg, salt, ginger, cloves and almond extract. Beat 1 minute. Spoon over almond layer. Bake at 425ºF for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 50 to 60 minutes. Cover edge of pie with foil, if necessary, to prevent overbrowning. Cool to room temperature. Decorate with baked pastry cutouts, if desired. Refrigerate leftovers. *For baked pastry cutouts, roll dough scraps together. Cut into desired shapes. Brush with beaten egg white, if desired. Bake at 425ºF for 5 minutes or until golden brown. Cool. |
