Amaretto Pumpkin Pie with Almond Praline

I found a turkey in my freezer a few weeks back--I think I bought it last Christmas to cook up sometime in the spring.  Sadly, even 12 lb turkeys can get lost in my freezer.  As the supply of Stella and Chewy's dog food continues to take over the freezer, I knew the turkey had to come out.  In this house, we have priorities people. 

I actually really enjoy roasting a turkey.  I think it's the long hours it's in the oven while the scent permeates every corner of the house. And of course, if you are going to bake a turkey, you have to make all of the fixings.  Is turkey only for Thanksgiving?

All of this intro is really only to justify my choosing to bake a pumpkin pie the first week of November.  It felt kind of wrong--as if pumpkin pie is a Thanksgiving dinner exclusive. But alas, just a flip through this month's Food Network magazine, and I was convinced I absolutely, positive had to make a pumpkin pie. The magazine had a feature highlighting a "classic" Thanksgiving dessert (pecan, pumpkin and apple pies) and then a "twist" on that classic.  Throwing amaretto into a dessert is just good thinking.

The best part of this recipe is that no where is there any mention of "rolling out" the pie crust.  It's a crumb crust--genius. 

And the verdict?  The crust was fabulous.  The praline topping was definitely a fun sugary, crunchy twist. The pie itself was eh. The amaretto was so subtle that I think I only imagined it there.  And unlike a traditional pumpkin pie with all those fabulous spices, this one ended up just tasting like straight up pumpkin. Not bad in any way, I was just thinking a bit of cinnamon and cloves would have been a perfect addition.  I would definitely try this again in a sort of morphed form-with the amaretto cookie crumb crust and almond praline topping but with perhaps a bit of a more classic pumpkin pie filling.

Does this mean that theoretically, Thanksgiving is over for me and I can start on Christmas? Sadly, I am not jesting.

Amaretto Pumpkin Pie with Almond Praline
from Food Network Magazine November 2010
For the Dough:

1 cup all-purpose flour
3/4 cup crumbled amaretto cookies (about 10 cookies)
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

For the Filling:
1 15-ounce can pure pumpkin
1 cup heavy cream
2/3 cup sugar
2 large eggs
2 1/2 tablespoons amaretto liqueur
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For the Praline:
Vegetable oil, for brushing
1/2 cup sugar
1/2 cup sliced almonds
1/8 teaspoon salt

Directions:
Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes.

Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack.

Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack.

Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely.

Coarsely chop or break the praline and sprinkle over the pie right before serving.