Toni's Pumpkin Pie with All Butter Almond Crust

Toni's Pumpkin Pie with All Butter Almond Crust
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 359.2
  • Total Fat: 15.0 g
  • Cholesterol: 78.4 mg
  • Sodium: 368.9 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Toni's Pumpkin Pie with All Butter Almond Crust calories by ingredient
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This pumpkin pie is a favorite at Thanksgiving. The crust is easy (besides the rolling part) and the almond flour really gives it a great flavor. This pumpkin pie is a favorite at Thanksgiving. The crust is easy (besides the rolling part) and the almond flour really gives it a great flavor.
Number of Servings: 8


    1 cups all-purpose flour, plus extra for rolling
    1/4 cup finely ground blanched almonds or almond flour
    1 sticks unsalted butter, very-cold, cut into 1/2 inch cubes
    1/2 teaspoon salt
    1/2 heaping teaspoon brown sugar
    1-3 Tbsp ice water, very cold

    1 (15 oz.) can pumpkin (about 2 cups)
    1 (14 oz.) can Sweetened Condensed Milk
    2 large eggs
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 (9-inch) unbaked pie crust


1 Start by cutting the stick of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.

Dough is ready to shape into discs.

2 In a food processor, combine flour, almond flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

3 Remove dough from machine and place on a clean surface. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap in plastic wrap and refrigerate at least 1 hour.

4 Remove crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

5 Add filling to the pie.

HEAT oven to 425F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
BAKE 15 minutes. Reduce oven temperature to 350F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.

Serving Size: Cut into 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user STUTLERTONI.

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