Pumpkin Pie With A Twist.
1 cup (250 mL) whole natural almonds
2 Tbsp. (10 mL) sugar
1 cup (250 mL) gingersnap crumbs (approximately 20 gingersnaps)
5 Tbsp. (75 mL) butter, melted
1 lb. (454 grams) fresh deli cream cheese
2/3 cup (160 mL) brown sugar, packed
1 tsp. (5 mL) grated orange peel
1/2 cup (2 mL) sour cream
1 1/2 cups (375 mL) canned pumpkin
1 1/2 tsp. (5 mL) pumpkin pie spice
Sweetened whipped creamPreheat oven to 325°F (160°C). 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.