from chef and author Nathalie Dupree of Charleston, South Carolina
½ cup finely chopped almonds
½ cup chopped candied ginger
1 cup firmly packed light brown sugar, divided
3 tablespoons unsalted butter, softened
2 teaspoon all-purpose flour
¼ teaspoon almond extract
1 (9-inch) deep dish pie shell, unbaked
4 ounces cream cheese
2 cups fresh, cooked until soft, or canned solid pack pumpkin (not pumpkin pie filling)
½ cup heavy cream
⅓ cup sour cream
1 tablespoon maple syrup
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
½ teaspoon vanilla
Preheat oven to 425 degrees.
Combine the almonds, ginger, ½ cup of the brown sugar, butter, flour, and almond extract. Toss with fork until well blended. Spoon into the unbaked pie shell. Press firmly onto the bottom and part way up the sides of the shell. Chill.
Beat the remaining ½ cup brown sugar and cream cheese until fluffy. Beat in the eggs, pumpkin, cream, sour cream, and maple syrup. Add the cinnamon, nutmeg, salt, and vanilla. Beat well to combine. Spoon over the chilled almond-ginger layer.
Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for 50 to 60 minutes. Cover the edge of crust with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.