Almond Crusted Pumpkin Cheese Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
c
Whole almonds, toasted and
Chopped 1
tb
Sugar 1
c
Gingersnap cookie crumbs
(approx 20 cookies) 5
tb
Butter, melted
Filling: 1
lb
Cream cheese 2/3
c
Brown sugar 1
t
Grated orange peel 1/2
c
Sour cream 3
Eggs 1 1/2
c
Canned pumpkin 1 1/2
ts
Pumpkin pie spice Directions:
sweetened whipped cream for garnish
Directions Place a generous 1/2 cup of almonds in food processor
bowl with the sugar. Process very fine. pour into large bowl, add
crumbs and mix well. pour in the butter and mix well. Press into
bottom and side of 10 inch pie plate to form a crust. Bake for 10
minutes, set aside to cool.
Beat cream cheese and brown sugar with orange peel until well
blended. Beat in sour cream and eggs, one at a time, until mixture is
light and fluffy. Beat in pumpkin and pumpkin pie spice until well
blended. Place pie shell on cookie sheet, pour pumpkin mixture into
crust. Bake at 325 in middle of oven for 45 mins or until filling is
set. Cover and refrigerate over night. top with sweetened whipped
cream and remaining toasted almonds to serve.
crust:
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