Pumpkin Almond Pie
Indulge in the cozy flavors of fall with this luscious Pumpkin Almond Pie, a delightful twist on the classic pumpkin dessert. Featuring a creamy pumpkin filling infused with warm spices like cinnamon, nutmeg, and cloves, this pie takes it up a notch with the addition of nutty almond flour and crunchy chopped almonds. Nestled in a buttery pre-made crust and crowned with a sprinkle of sliced almonds, it delivers a perfect balance of creamy, crunchy, and aromatic goodness in every bite. With only 15 minutes of prep time and simple ingredients like sweetened condensed milk and pumpkin puree, this elegant dessert is as easy to make as it is delicious. Serve it chilled or at room temperature, and consider topping it with whipped cream for an extra touch of decadence. Whether for a holiday gathering or an anytime treat, this show-stopping pie is guaranteed to be a new favorite!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 397 grams Sweetened condensed milk
- 2 pieces Large eggs
- 60 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 100 grams Almond flour
- 50 grams Chopped almonds
- 1 piece Pre-made pie crust
- 20 grams Sliced almonds
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the pumpkin puree and sweetened condensed milk. Whisk until smooth.
Add the eggs, granulated sugar, cinnamon, nutmeg, cloves, and salt to the bowl. Whisk the mixture thoroughly until all the spices are evenly distributed.
Stir in the almond flour and chopped almonds until well combined.
Place the pre-made pie crust into a 9-inch pie dish. Gently press it into the dish and trim any excess overhang.
Pour the pumpkin-almond filling into the prepared pie crust, spreading it evenly with a spatula.
Sprinkle the top of the pie with sliced almonds for added crunch and decoration.
Place the pie on the center rack of the oven and bake for 50 minutes, or until the filling is firm around the edges and slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature, approximately 1 to 2 hours. This will allow the filling to fully set.
Serve the pie at room temperature or chilled. Optionally, top with whipped cream or a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
4038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 483.9 g | 176% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 297.8 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1716 mg | 132% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3136 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
