Amaretto Pumpkin Pie With Almond Praline
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Average Rating:
Total Reviews: 10
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By melissa_mylove
markleysburg, PA
on August 25, 2012
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This recipe went over surprisingly well over Thanksgiving '11. My in-laws keep requesting it. Really disliked this pie because of the crust, but everyone else loved it. Not sure what they liked about it to figure out what to keep out next time. Definitely think it'd be better with a home-made or store-bought crust.
By bethy86
on November 26, 2011
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I really enjoyed this pumpkin pie! I used a regular crust after reading the reviews and I also added cinnamon and cloves and it had a lot of flavor and excellent texture. The praline was easy to make and came out great! If you have never made praline before, just remember to keep it moving and although it doesn't seem like it will turn into candy it does and it comes out great! I liked the crunchiness on top too!
By jllottin
on November 24, 2011
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A lot of work for just an "ok" pie. Looks great, but tastes blah. Save time on the crust and just make a simple crumbled amaretto cookie crust (like graham cracker with a traditional pumpkin filling. The almond praline was a little tricky. We added more water to the sugar and it worked better.
By lhw0228_12578611
DALLAS, TX
on November 23, 2011
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Haven't tasted it yet, but I will say it sure was time consuming to make. I think I will use a store bought crust next time!
By nurse-heather
on March 28, 2011
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A lovely tasting pie with a nice twist on a classic. I agree with the other reviews that the crust is not the best and with the amaretto cookies hard to find and five dollars a bag in my area, I would definently skip it next time. The amarettor liquer added a nice, unique layer of flavor and the almond praline added a 'cruch' factor that make this pumpkin pie very tasty.
By abohmann
TX
on January 16, 2011
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I did not like the crust, but I liked the pie better than the traditional pumpkin pie. (I love amaretto. If I do it again, I might make it with a regular crust.
By kellyadowning
boston, ma
on November 28, 2010
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This was a great addition to our Thanksgiving menu. I added some cinnamon to the recipe to give it a more traditional flavor. I had trouble with the praline topping...first attempt, it taste burnt...second and third attempts, the sugar crystallized. I used more water, 1/4 cup, and it worked great. I really enjoyed the flavors.
By Beja
Tempe, AZ
on November 25, 2010
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Skipped the crust and just used fridge crust .... however everyone loved it. Great recipe
By starswings_10955253
Cherry Valley, CA
on November 23, 2010
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This is an elegant looking and very tasty pumpkin pie. The presentation oohed and ahhed my friends and family. Im making it for our family's Thanksgiving celebration for certain. It's delicious and different!
By SheRah327
on November 02, 2010
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It was good, but the original classic pumpkin pie is better. The crust was very tasty. The filling, it tasted better before it was cooked. I tasted the crust and the filling before baking it just to see and it seemed like wow, this will be delicious. Well, once I tried the finished product, I was a bit dissapointed. I liked making the topping, I'll totally use that on other pies in the future.