Almond Amaretti Pumpkin Pie

almond amaretti pumpkin pie

Recipe by Charles Grayauskie

  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup sugar
  • 1/4 cup (packed) brown sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 2 large eggs
  • 1 can (15 oz.) pure pumpkin
  • 1 can (12 oz.) evaporated milk
  • 1/2 tsp. pure almond extract
  • 1 9-inch deep-dish unbaked piecrust
  • 1/3 cup crushed amaretti cookies
  • 1/4 cup toasted sliced almonds
  • Whipped cream, for serving (optional)


Preheat the oven to 375°. In a small bowl, mix the first 4 ingredients. In a large bowl, whisk the eggs. Whisk in the pumpkin, evaporated milk, almond extract, and the sugar-and-spice mixture; pour into the piecrust. Bake until just set in the center, about 1 hour. During the last 10 minutes of baking, top the pie with amaretti cookies, making a 2-inch border around the edge of the pie, and sprinkle almonds in the center. Let cool completely on a wire rack. Serve with whipped cream, if using.