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
1/4 cup slivered almonds, toasted, finely chopped
1 unbaked 9-inch deep-dish pie shell
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon pumpkin pie spice
2/3 cup light corn syrup
1/2 cup sugar
2 eggs, slightly beaten
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 www.verybestbaking.com.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #11310©2001Land O'Lakes, Inc.