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.