The almonds on the crust and on top of this traditional pumpkin pie provide an unusual crunchy texture.
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1/4 cup slivered almonds, toasted, finely chopped
1 unbaked 9-inch deep-dish pie shell
1 cup canned pumpkin
1/3 cup sugar
1 large Land O Lakes® Egg, slightly beaten
1 teaspoon pumpkin pie spice
2/3 cup light corn syrup
1/2 cup sugar
2 large Land O Lakes® 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 50-55 minutes or until filling is set. Cool completely.
Recipe and photo courtesy of NESTLÉ USA.
Explore reviews fromour online community
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.