Pumpkin pie with amaretto and almond praline

Ingredients:

Dough

• 1 cup premium wheat flour
• 3/4 cup crushed Amaretto almond cookies (about 10)
• 1/8 tsp salt
• 4 tbsp cold butter, cut into small pieces

Filling

• 450 gr. pumpkin puree
• 1 cup heavy cream
• 2/3 cup sugar
• 2 large eggs
• 2.5 tbsp. l. amaretto liqueur
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 1/4 teaspoon salt

Praline

• 1/2 cup sugar
• 1/2 cup sliced ​​almonds
• 1/8 tsp salt
• Vegetable oil for greasing

Preparation:

1. Make the doughCombine the flour, biscuits, and salt in a food processor until the biscuits are finely ground. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces of butter.
   
   Add 1/4 cup ice water and stir until the dough begins to come together. Pour into a shallow 9-inch (22 cm) pan and press into the bottom and sides. Refrigerate until firm, about 30 minutes.
2. Preheat oven to 180°C.
   
   Line the crust with foil, then fill with dried beans or cake weights. Bake until the edges are golden brown, 20 to 25 minutes. Remove the foil and beans and continue baking until the crust is golden brown throughout, 10 to 15 minutes. Cool completely on a wire rack.
3. Prepare the fillingIn a bowl, combine the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla, and salt. Pour into the crust and bake until the edges are set but the center is still moist, 50 to 60 minutes. Cool completely on a wire rack.
   
   Make pralinesLine a baking sheet with a silicone mat or parchment paper and grease with vegetable oil. Combine the sugar and 1 tablespoon of water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring with a spoon, until the mixture turns amber, 6 to 7 minutes. Add the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it evenly with a spatula. Let cool completely.
   
   Crumble the praline randomly and sprinkle it over the pie.