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Almond-Crusted Pumpkin Cheese Pie


Take a new twist on pumpkin pie with cream cheese and almonds.

Click here to see 6 Classic and Creative Pumpkin Pie Recipes


  • 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.