Recipe(tried): Want a change from traditional pumpkin pie....then try "Pumpkin Almond Crunch Pie"...3 layers of decadent dessert!

PUMPKIN ALMOND CRUNCH PIE...

Ingredients:

The Crust:

1 unbaked 9 " pie crust (this can be the frozen variety if you like)
1/4 cup slivered almonds, toasted (in the oven until lightly golden) and finely chopped

The Pumpkin Layer:

1 egg, beaten
1 cup pumpkin (this can either be canned or fresh, unspiced
1/3 cup gran. sugar
1 tsp. pumpkin pie spice

The Almond Layer

2/3 cups light corn syrup
2 eggs, beaten
1/2 cup gran. sugar
1/2 tsp. almond extract
1 cup slivered almonds, toasted (in the oven until lightly golden)

Some Baking Tips:

For the crust, if it is a frozen type, remember to take it out only when all the layers of the pie are ready and mixed. Frozen pie crusts are best when they are cooked with the filling while still in their frozen state. Otherwise they're soggy.

If you've made your own crust, ensure you have a one crust pastry. Shape in a round disc and wrap it to prevent drying out. This should be chilled at least 3-4 hours if possible. This makes it easier to work with rolling. If this chilling time isn't availabe, I've found that rolling the crust between 2 pieces of plastic wrap works beautifully. I then place the rolled out crust, with the plastic wrap still on, on a plate, and put it in the freezer for 10 minutes.

If you have problems getting the pie crust into the pie pan, I find it helpful by first folding it over in half and then fold again. Place your folded pastry, with the midpoint of the folds right in the pan center. Then unfold. Allow a little extra crust over the edge of the pie pan to allow for crust shrinkage.


Finally...the directions....

A. Sprinkle cooled almonds over the bottom of an unbaked crust. Press gently, without piercing the crust.

B. For the pumpkin layer, combine the egg, pumpkin, sugar and pumpkin pie spice in medium bowl. Spread over the bottom of the unbaked pie crust.

(The time between completing steps B and C should be minimal as the liquid from the pumpkin layer will otherwise make the crust soggy)

Sometimes I use freshly prepared pumpkin. If so, ensure that most of the liquid has been strained out of your puree. Otherwise the pumpkin layer will have not have the right consistency)

For the crunchy almond layer (the best part), combine corn syrup, eggs, sugar butter and almond extract in a medium bowl. Stir in almonds. Spoon onto the pumpkin pie layer. Immediately bake.

Bake the pie at 425 for 10-12 minutes. (This will thoroughly seal the pie...there will be no leaking and the crust will be flaky even in the centre). Next reduce the oven temperature to 350 and continue cooking for 35-40 min. longer.

Serve when cooled and don't forget a dollop of freshly whipped cream for that extra touch!!

Enjoy!