Pumpkin pie with harvest-spiced cream and caramelized almonds recipe

Yield 8


For the pie

For the spiced whipped cream

For the caramelized almonds


To make the pumpkin pie

  1. Preheat oven to 450 degrees.
  2. Fit pie crust into a 9” pie plate. Fold edges under and crimp. Prick bottom and sides of pie crust with a knife.
  3. Bake pie crust for 8 minutes. Remove and allow pie shell to cool.
  4. In a large bowl, combine eggs, condensed milk, pumpkin, brown sugar, pie spice, nutmeg and vanilla together. Mix well.
  5. Pour mixture into the pie crust. Bake at 350 degrees for 50-55 minutes, or until a knife inserted in center comes out clean.
  6. Cool.
  7. Serve with a dollop of spiced whipped cream and a sprinkling of caramelized almonds (see recipes below).

Spiced whipped cream

Caramelized almonds

  1. Combine the almonds with the sugar in a large skillet.
  2. Cook over low heat, stirring constantly until the sugar has melted and the almonds are light brown in color.
  3. Remove from pan, spreading on a large baking sheet.
  4. Allow to cool, then break into small pieces. Set aside until ready to use.


Makes one 9-1/2" pie

Courses Desserts

Recipe by Grateful | at