Almond-Crusted Pumpkin Cheese Pie
Take a new twist on pumpkin pie with cream cheese and almonds.
- 1 Cup whole natural almonds
- 2 Tablespoons sugar
- 1 Cup gingersnaps crumbs
- 5 Tablespoons butter, melted
- 1 Pound cream cheese
- 2/3 Cups packed brown sugar
- 1 Teaspoon grated orange peel
- 1/2 Cup sour cream
- 3 eggs
- 1 1/2 Cup canned pumpkin
- 1 1/2 Teaspoon pumpkin pie spice
- Sweetened whipped cream
Preheat oven to 325 degrees.
Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheating oven until lightly browned. Cool; chop coarsely. Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine.
Press into bottom and side of a 10-inch pie plate to form a crust. Bake 10 minutes; set aside to cool.
In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, 1 at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended. Place pie shell on a cookie sheet; pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on a rack. Cover and refrigerate overnight. Top with sweetened whipped cream and remaining chopped almonds to serve.