Another delicious layer from my triple layer pie. Of course for the holiday season who doesn't enjoy a fresh baked pumpkin pie? Always like a slice of home biting into this culinary masterpiece. The addition of the Ameretto whipped cream is just the kick this pie needs to get you through those long holiday family get-togethers.
INGREDIENTS
CRUST:
1¼C all-purpose flour
½tsp salt
½C butter, chilled and diced
¼C ice water
FILLING:
¾C white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground allspice
2 eggs
1 (15oz) can pumpkin puree
1½C whipping cream
TOPPING:
2C whipping cream
3TBSP confectioners sugar
2TBSP Amaretto liquor
Be sure to add lots of love by baking from your heart. ❤
DIRECTIONS
CRUST:
Combine flour & salt in a large bowl.
Cut the in chilled butter into the mixture until it resembles coarse crumbs.
Mix in water a little at a time until mixture forms a ball.
Put in gallon size zipper bag or wrap in plastic wrap & refrigerate for at least 4 hours.
Take out of fridge & unwrap...
Roll out dough to fit your 9 inch pie pan.
Place crust in the pan & press the dough into the bottom & sides of the pie pan evenly.
Place pan in refrigerator & continue.
FILLING:
Preheat oven 425°
Combine sugar, salt, cinnamon, ginger & allspice in a mixing bowl.
Beat in the eggs lightly, then mix in pumpkin. Gradually add in the whipping cream.
Remove crust from refrigerator & slowly pour in the pumpkin mixture.
Place in oven on center rack and bake for 1 minutes.
Reduce the temperature to 350° & continue baking for 45-50 minutes or until a knife comes out of the center clean.
Cool for 2½ hours at room temperature.
TOPPING:
Add whipping cream, confectioners sugar & ameretto to mixing bowl.
With and electric mixer beat cream into soft peaks for dollop serving, or a bit firmer if you intend to pipe the whipped cream.
Once pie is cool you can use a frosting bag to pipe the whipped cream as you desire on top. Or just serve as a dollop along side of your pie.
TIPS:
Serve whipped cream responsibly.
Consider using foil around the edges of pie crust to keep it from over browning & remove after 30 minutes.
Foil line the bottom of your oven for easy clean up.
Substitute allspice for ground clove for a stronger flavor.