Almond Pumpkin Pie

1 (9-in) unbaked pastry shell
16 oz Pumpkin (2 cups)
14 oz Sweetened condensed milk
2 Eggs
1 ts Almond extract
1/2 ts Ground cinnamon
6 oz Almond brickle chips OR
1 c Almonds, toasted and finely chopped

Preheat oven to 425 degrees F. In large mixing bowl, combine all ingredients except pastry shell and brickle chips; mix well. Stir in 1/2 cup brickle chips. Pour into pastry shell. Top with remaining brickle chips. Bake 15 minutes. Reduce oven temperature to 350 degrees F, bake 30 minutes longer or until knife inserted near center comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

R. Thompson

Almond Pumpkin Pie printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.