Pumpkin Pie with Amaretto Whipped Cream

Pumpkin pie with amaretto whipped cream is a wonderful twist on the old classic.  Our version includes a simple amaretti cookie crust, Amaretto-infused pumpkin pie filling, and amaretto-scented homemade whipped cream.  This is the pumpkin pie you’ll want on your holiday dessert table year after year!

We’ve always loved the combination of amaretto and fall flavors.

We love topping savory food with amaretti cookies, as we did in our butternut squash gnocchi. 

So it just made sense to combine the flavors in the most iconic representation of Fall, the pumpkin pie.

Amaretto flavor is wonderfully complementary to the pumpkin and the two combined are a match made in heaven!

Serve the pumpkin pie with a dollop of homemade amaretto whipped cream and a dusting of smashed amaretti cookies. 

How to make it

Each number corresponds to the numbered written steps below.

1. Preheat your oven to 350f and coat a 9-inch pie dish with cooking spray or butter and set aside.  Add 7 ounces (205g) of amaretti cookies to a food processor and pulse until the cookies are finely ground (less than 30 seconds).  Then, add 6 tablespoons (85g) of melted butter, and a pinch of salt and pulse until the mixture starts to clump (about 15-30 seconds).  Note: Using a spray is recommended over butter but either is fine.  Spray tends to better prevent sticking.

2. Add the mixture to the prepared pie dish and using your fingers begin to gently press the crumbs into the bottom and up the sides of the dish.  Use the back of a glass or a spoon to help but be sure to not press too hard as that could cause sticking. 
3. Bake the crust for 6-7 minutes or just until the crust starts to darken.  Remove from the oven and place on a wire rack to cool completely before adding the filling.

4. Preheat your oven to 425f.  In a large bowl, mix together 15 ounces (425g) of pumpkin puree, 1/2 cup (100g) granulated sugar, 1/4 cup (40g) packed brown sugar, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, and 2 teaspoons of pumpkin pie spice and whisk until incorporated. Then add 12 ounces (340g) of evaporated milk, 2 tablespoons (24g) Amaretto, 1 teaspoon of vanilla extract, and 2 large eggs at room temperature and whisk until combined.
5. Pour the pumpkin pie mixture into the cooled pie crust and place in the oven for 10 minutes, then drop the oven temperature to 350f and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

6. The center of the pie will be slightly jiggly and that’s fine.  Remove from the oven and place on a wire rack to cool completely before serving.
7. In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine 1 cup (245g) of heavy cream, 2 tablespoons (24g) of Amaretto, and 3 tablespoons(25g) of confectioner’s sugar on medium speed.

8. Whip until medium peaks are formed taking care to not overmix.  Store in the refrigerator until you’re ready to use, then add a dollop to a slice of the amaretto pumpkin pie and top with crushed amaretti cookies.  Enjoy!

Top tips for pumpkin pie with amaretto whipped cream

• The crust. Amaretti cookies are very sweet so we did not add additional sugar to the crust for this recipe.  If you’d like to replace the amaretti crust with graham crackers, you can use the same amount of cookies and butter, but add 2-3 tablespoons of sugar to make up for the difference. Take care to not overpack the crust into the pie pan.  You’ll want to press just enough to form the crust. Be sure to let the crust cool completely before adding the pumpkin pie filling.
• Amaretto.  We love the flavor that amaretto imparts on this pumpkin pie but if you’d like to omit it from the pie and whipped cream you can certainly do that.  We’d recommend replacing with a teaspoon of non-alcoholic almond extract, or you can increase the amount of vanilla extract and/or add vanilla bean paste. 
• Baking the pie. Every oven is different so what takes 45 minutes in our oven may take less/more in yours.  Begin checking the pie at the 40-minute mark.  Also, this recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
• Whipped cream.  Too much whipping can yield butter so take care to not overmix the whipped cream and stop when you’ve arrived at medium peaks.  It’s better to under whip than to overwhip.

A few more dessert table suggestions

Here are a few of our favorite desserts to consider adding to your holiday dessert tables!

• Apple crostata – Short crust loaded with apples and baked until golden.
• Peach blueberry crisp – fresh peaches, blueberries, and crumbly, buttery, oat topping.
• Tiramisu – espresso- layers of dipped ladyfingers and whipped mascarpone-zabaglione cream.
• Pumpkin spice martini – vanilla and pumpkin vodkas with Rumchata.

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