Amaretto-Almond Crunch Pumpkin Pie

Pumpkin pie gets an extra kick of flavor with Amaretto liqueur and a crunchy topping made with Amaretti cookies and almonds.

For the crust:
1 cup unbleached all-purpose flour
⅓ cup cake flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into ½-inch cubes
2 tablespoons plus 2 teaspoons cold vegetable shortening
3 to 4 tablespoons ice water

For the topping:
20 Lazzaroni Amaretti di Saronno cookies
¼ cup blanched sliced almonds

For the filling:
1 (15-ounce) can pure solid-pack pumpkin purée
¾ cup firmly packed light brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
3 large eggs
1 cup plus 2 tablespoons heavy cream
2 tablespoons Disaronno Amaretto liqueur

View the full recipe at Taming of the Spoon →