Libby's Pumpkin Almond Pie

Libby's Pumpkin Almond Pie

The almonds on the crust and on top of this traditional pumpkin pie provide an unusual crunchy texture.

20 min. prep time
8 servings
141 Rating



1/4 cup slivered almonds, toasted, finely chopped
1 unbaked 9-inch deep-dish pie shell

Pumpkin Layer

1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon pumpkin pie spice

Almond Layer

2/3 cup light corn syrup
1/2 cup sugar
2 eggs, slightly beaten
3 tablespoons LAND O LAKES® Butter, melted
1/2 teaspoon almond extract
1 cup slivered almonds, toasted


Heat oven to 350°F. Sprinkle 1/4 cup almonds over bottom of crust; press into crust.

Combine pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.

Combine corn syrup, 1/2 cup sugar, 2 eggs, butter and almond extract in medium bowl; stir in 1 cup almonds. Spoon over pumpkin layer.

Bake for 50 to 55 minutes or until filling is set. Cool completely.

Recipe and photo courtesy of NESTLÉ USA and

Nutrition Facts (1 serving)

Calories: 450

Fat: 20g

Cholesterol: 90mg

Sodium: 230mg

Carbohydrates: 64g

Dietary Fiber: 0g

Protein: 7g

Recipe #11310©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Very easy to make and really tasty. Didn't harden enough, however. The top was sufficiently browned, so I didn't want to leave it in the oven any longer. So, I'm not sure what solution to this would be.

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