The essence of almonds permeates Libby's Pumpkin Almond Pie. Crunchy toasted almonds line the pie shell and later one finds them spooned over the top of the pie. Luscious, moist pumpkin adds contrast and flavor.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked (4-cup volume) deep-dish pie shell
- 1/4 cup slivered almonds
- 1 large egg
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 2/3 cup light corn syrup
- 2 large eggs
- 1/2 cup granulated sugar
- 3 tablespoons butter or margarine
- 1/2 teaspoon almond extract
- 1 cup slivered almonds
PREHEAT oven to 350 degrees F.
SPRINKLE almonds over bottom of crust; press in.
COMBINE egg, pumpkin, sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.
COMBINE corn syrup, eggs, sugar, butter and almond extract in medium bowl; stir in almonds. Spoon over pumpkin layer.
BAKE for 50 to 55 minutes or until filling is set. Cool on wire rack.