Need a new recipe in your holiday pie rotation? This pumpkin pie might be calling your name sometime this month...
I developed this recipe to appease SPH's request for "something a little different" this past Thanksgiving. Having volunteered to bring a pumpkin pie, and knowing that if I veered too far from the traditional we might have a mutiny on our hands, I came up with this version. Basically a pumpkin pie with a ginger snap crust and whole lot of good stuff on top.
It is really darn tasty, I hope you enjoy!
Toffee and Almond Topped Pumpkin Pie
8oz ginger snaps, crushed
4 tablespoons butter, melted
1 - 12 oz can evaporated milk
1 - 15 oz can pumpkin puree
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup sliced almonds
2 oz toffee/skor bar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. In a 10" pie pan, combine the ginger snaps and butter. Press them into the pan, making sure there is fairly even coverage.
Bake crust for 10 minutes. Remove crust from oven and increase oven temperature to 425 degrees.
Meanwhile, combine evaporated milk, pumpkin puree, eggs, ginger, nutmeg, cinnamon, cloves and salt in a bowl. Stir very well to make sure all the ingredients, but especially the egg, are fully incorporated.
Pour pumpkin mixture into crust and bake at 425 for 15 minutes and then reduce the oven temperature to 350 degrees and bake another 50-60 minutes.
(If the crust is browned and you don't want it to cook further, cover the crust part of the pie with foil.)
Mix the almonds, toffee, brown sugar and cinnamon. When the pie is done cooking, cover the pie with the almond mixture and return to the oven for 5 minutes.
Cool. Make be refrigerated before serving.
Makes 12 slices.