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Almond Crusted Pumpkin Cheese Pie

Almond Crusted Pumpkin Cheese Pie
Prep time: , Cook time: , Total time:



1 cup whole natural almonds

2 Tbs. sugar

1 cup gingersnap crumbs (approximately 20 gingersnaps)

5 Tbs. butter, melted

1 lb. fresh deli cream cheese

2/3 cup brown sugar, packed

1 tsp. grated orange peel

1/2 cup sour cream

3 eggs

1 1/2 cups canned pumpkin

1 1/2 tsp. pumpkin pie spice

Sweetened whipped cream



Preheat oven to 325°F. Spread almonds in a single layer on cookie sheet and toast 12 to 15 minutes in preheating oven until lightly browned. Cool; chop coarsely. Place a generous half cup of almonds in food processor bowl with sugar. Use metal blade and process until very finely chopped. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Press into bottom and side of a 10-inch pie plate to form a crust. Bake 10 minutes; set aside to cool. In a large bowl, beat cream cheese and brown sugar with orange peel until well blended. Beat in sour cream and the eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin and pumpkin pie spice until well blended. Place pie shell on a cookie sheet; pour pumpkin cheese mixture into crust. Bake in the middle of the preheated oven for 45 minutes or until filling is set. Let cool on a rack. Cover and refrigerate overnight. Top with sweetened whipped cream and remaining chopped almonds to serve.

Nutritional Info:

Nutritional Info:

Calories  340; Fat  24 g; Sat Fat  11.8 g; Mono Fat  8.75 g; Poly Fat  1.8 g; Protein  5.6 g; Carb  28 g; Fiber 3.75 g ; Cholesterol 93 mg ; Sodium  217 mg; Calcium  91 mg; Potassium  226 mg; Vitamin E  1.1 mg*;


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