Pumpkin Pie with Amaretto Whipped Cream

5 from 2 votes

Pumpkin Pie with Amaretto Whipped Cream and an amaretti cookie crust is the perfect blend of pumpkin, fall spices, and Amaretto.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Italian

Servings: slices

Preheat your oven to 350f and coat a 9-inch pie dish with spray or butter and set aside.
Add the amaretti cookies to the bowl of a food processor and pulse until the cookies are finely ground, then add the melted butter and salt and pulse until the mixture begins to clump (about 30 seconds).
Add the mixture to the prepared pie dish and using your fingers, gently press the crumbs into the bottom and up the sides. If needed, use the back of a large spoon or jar to help press the mixture into the dish.
Bake for 6-7 minutes or just until the mixture starts to darken. Remove from the oven and place on a wire rack to cool completely before adding the filling.

Preheat your oven to 425f. In a large bowl mix together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, salt, and cinnamon and whisk until incorporated.
Add the evaporated milk, Amaretto, vanilla extract, and eggs and whisk until combined.
Add the pumpkin mixture to the cooled pie crust and place in the oven and bake for 10 minutes at 425f, then drop the temperature to 350f and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool completely before serving.

In a large bowl, or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, Amaretto, and confectioner's sugar on medium speed until medium peaks are formed taking care to not overmix (about 3-5 minutes).
Store in a sealed container in the refrigerator until you're ready to use and then add a dollop to a slice of the Amaretto pumpkin pie and top with crushed amaretti cookies (optional). Enjoy!

When making the crust apply enough pressure so there aren't any loose crumbs, but don't pack it too hard. You can use the bottom of a jar or the back of a spoon to help.
Be sure to let the crust cool completely before adding the pie filling.
You can omit the Amaretto entirely if you'd like to make this alcohol-free. Instead, you can use vanilla bean or other non-alcoholic flavoring or extract.
Be careful to not overmix the whipped cream or you may wind up with butter.
You can substitute graham crackers for amaretti cookies in the crust but if doing so, add 2-3 tablespoons of sugar since graham crackers are less sweet than amaretti cookies.
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.