Libby's Pumpkin Almond Pie

Libby's Pumpkin Almond Pie
14
1 Review
The almonds on the crust and on top of this traditional pumpkin pie provide an unusual crunchy texture.
20 min
Prep Time
1:40
Total Time
8 servings

Ingredients

Crust

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

Pumpkin Layer

1 cup
canned pumpkin
1/3 cup
sugar
1
large Land O Lakes® Egg, slightly beaten
1 teaspoon
pumpkin pie spice

Almond Layer

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

Directions

  1. Heat oven to 350°F. Sprinkle 1/4 cup almonds over bottom of crust; press into crust.
  2. Combine pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.
  3. 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.
  4. Bake for 50 to 55 minutes or until filling is set. Cool completely.
  5. Recipe and photo courtesy of NESTLÉ USA and www.verybestbaking.com.

Recipe Tips

Nutrition Facts (1 serving)

Calories
450
Cholesterol
90mg
Carbohydrates
64g
Protein
7g
Fat
20g
Sodium
230mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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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