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Almond Crusted Pumpkin Cheese Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1  c  Whole almonds, toasted and
1  tb  Sugar
1  c  Gingersnap cookie crumbs
    (approx 20 cookies)
5  tb  Butter, melted
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

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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