Pumpkin Pie with Brown Sugar-Almond Topping

This was my contribution to our family Thanksgiving dinner. The idea came to mind because I had multiple cans of pumpkin and limited Fall time to use them. I've been getting more into baking lately, and this was my first attempt in making a pie crust from scratch. It's a lot of work and time consuming, but tastes so much better than store-bought crust - so it's definitely worth it.

Ingredients: For one 9-inch pie

Cream Cheese Crust:

• 1 1/2 cups all-purpose flour, plus 1 tbs for surface
• 1/4 cup granulated sugar
• 1/8 cup cold water
• 1/2 tsp salt
• 1 stick of cold unsalted butter, cut into small pieces
• 4 oz cold cream cheese, cut into small pieces
• 1 tsp apple cider vinegar

Combine the water and vinegar in a small bowl. In a separate bowl or standing mixer, combine the flour, sugar, and salt. Mix in the pieces of butter and cream cheese into the flour until it resembles a chunky crumb texture.

Next, slowly add in the water mixture and stir until the dough begins to hold together.

Add the 1 tsp of flour to your surface, and press the dough into a disk shape with your hands or rolling pin. Flip so both sides are coated with extra flour. Wrap in plastic wrap and refrigerate for 1 hour or more before cooking. While this is setting, make the filling and topping.

Preheat oven to 350 degrees. Evenly roll out the dough to fit in your 9-inch pie glass pie dish. Grease pie dish and carefully place in the dough. Fold the edges over and crimp with a fork for decoration.

Line crust with greased aluminum foil, and fill with pie weights (if you are nerdy and have these). You can use nuts or dried beans for pie weights. I used hazel nuts - toasted my nuts and made my pie at the same time, killing 2 birds with one stone! Bake for 20 minutes.

Gently remove the foil and weights. Return crust to oven and continue baking until crust is golden brown around the edges, about another 15-20 minutes. Press down with a spoon if it starts to bubble. Cool crust for 10 minutes.

Topping:

• 1/2 cup almonds
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• pinch of sea salt

Combine the ingredients in a food processor or chopper so the nuts get chopped, but remain chunky. Set aside.

Filling:

• 1 15 oz can of pumpkin puree
• 1 cup heavy whipping cream
• 1 cup light brown sugar
• 2 eggs
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• pinch of ground cloves
• 2 tbs Grand Marnier liquor
• 1/2 tsp orange zest

Whisk the eggs with the brown sugar, salt, cinnamon, and cloves in a large bowl. Add the pumpkin and whipping cream and mix until ingredients are well blended. Next, mix in the grand marnier and orange zest.

Pour the filling into the cooled pie crust. Bake at 350 degrees, about 40 minutes, until center is firm. Cover the crust with foil if it is browning quickly. After 40 minutes, reduce oven temperature to 325 degrees.

Evenly sprinkle on the topping and continue baking about 15 minutes longer. Let pie cool completely, about 1 hour before eating. Can be made 1 day ahead. Keep pie refrigerated.