Amaretto-Almond Streusel Pumpkin Pie

From the kitchen of Carly

Pumpkin pie gets an almond-forward upgrade with crushed amaretti cookies and sliced almonds scattered across the filling. Amaretto liqueur replaces cream for subtle depth, while the streusel toasts golden during baking. Make it ahead; it keeps beautifully for eight hours.

Amaretto-Almond Streusel Pumpkin Pie

Amaretto liqueur swapped into the custard gives this pumpkin pie a subtle almond note that deepens the spice. The streusel of crushed amaretti cookies and sliced almonds toasted on top adds crunch and a whisper of bitterness against the creamy fill, making it feel dressed up without fuss.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 tbspamaretto liqueur
  • 1Perfect Pumpkin Pie
  • 20Amaretti di Saronno cookies , crumbled into pieces that are 1/2 inch or smaller
  • 1/4 cupsliced almonds

Instructions

  1. Follow the Perfect Pumpkin Pie recipe, swapping the 2 tablespoons of cream for amaretto liqueur.

  2. Combine the crumbled Amaretti di Saronno cookies with the sliced almonds, then scatter the mixture over the filled pie shell just before it goes into the oven. Bake and cool the pie as directed in the base recipe.

  3. The finished pie keeps well for up to 8 hours ahead of serving. Leave it out at room temperature until ready to slice.

Tips from the kitchen

  • Crush the amaretti cookies with your hands or in a food processor until you get mostly crumbs with some pea-sized pieces, not a fine dust, so the streusel stays textured and doesn't compact into a dense layer.
  • Toast the sliced almonds in a dry skillet for 2 to 3 minutes before mixing them with the cookie crumbs, they'll taste nuttier and won't absorb moisture from the custard as fast.
  • Sprinkle the streusel on the filling right before the pie goes into the oven so the cookies don't soften from steam and lose their snap.
  • If your pie is browning too quickly, tent it loosely with foil for the last 15 minutes of baking, the streusel doesn't need that much color.

Variations

  • Swap bourbon for amaretto if you want a warmer, drier note instead of the almond sweetness.
  • Replace half the almonds with crushed pistachios for color and a brighter, more herbaceous flavor.
  • Use amaretti crumbs only (no almond garnish) and increase the amount to about 30 cookies for a denser, more intensely almond-forward streusel.
  • Toss the streusel with a tablespoon of melted butter and a pinch of cinnamon before sprinkling to add richness and warmth.

Make ahead and storage

Store covered in the refrigerator for up to 4 days, the streusel will soften slightly but the pie keeps well. Freezing is not recommended because the texture of the cookies on top becomes mealy after thaw.