Pumpkin pie with amaretto and almond praline – a detailed recipe cooking. 
The photodishes: Kon Pulos Time: 2 hours. 35 minutes Difficulty: medium Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1 tbsp. premium wheat flour
- 3/4 Art. chopped Amaretto macaroons (about 10 PC.)
- 1/8 tsp salt
- 4 tbsp. l cold butter, cut into small pieces
Filling
- 450 gr pumpkin puree
- 1 tbsp. fat cream
- 2/3 Art. Sahara
- 2 large eggs
- 2.5 tbsp. l amaretto liquor
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Praline
- 1/2 tbsp. Sahara
- 1/2 tbsp. chopped almonds
- 1/8 tsp salt
- Vegetable oil for lubrication
Recipes with similar ingredients: almond cookies, pumpkin mashed potatoes, eggs, cream, amaretto liquor, nutmeg, almonds
Recipe preparation:
- Make the dough: mix flour, cookies and salt in the kitchen combine until the cookies are well chopped. Add oil and stir until mixture looks coarse pea-sized flour with butter. Add 1/4 tbsp. ice water and stir until the dough starts connect. Put it in a shallow shape with a diameter of 22 cm. And press to the bottom and sides. Cool to harden for about 30 min.
- Preheat the oven to 180 ° C. Cover the cake with foil, then fill with dried beans or cake weighting agent. Bake until until the edges become golden, from 20 to 25 minutes. Take off foil and beans and continue to bake until the cake is will become golden over the entire surface, from 10 to 15 minutes. Give cool completely on a wire rack.
- Prepare the filling: in a bowl, mix pumpkin, cream, sugar, eggs, liquor, nutmeg, vanilla and salt. Pour into cake and bake until the edges are set and the center is still wet, from 50 to 60 minutes Cool completely on a wire rack. pralines: cover the baking sheet with a silicone mat or with parchment paper and grease with vegetable oil. Mix sugar and 1 tbsp. l water in a small pan. Bring to a boil on medium heat and cook by rotating the pan, but without stirring with a spoon, until amber colors, from 6 to 7 minutes. Add almonds and salt. Pour the mixture on the prepared pan, spreading it well with spatulas. Allow to cool completely. Crumble the pralines at random. ok and sprinkle them a pie.
