| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The almonds on the crust and on top of this traditional pumpkin pie provide an unusual crunchy texture.

Libby's Pumpkin Almond Pie

Crust Ingredients:

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

Pumpkin Layer Ingredients:

1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup granulated sugar
1 large egg, slightly beaten
1 teaspoon pumpkin pie spice

Almond Layer Ingredients:

2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs, slightly beaten
3 tablespoons butter or margarine, melted
1/2 teaspoon almond extract
1 cup slivered almonds, toasted

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.

Makes 8 servings.

Nutrition Facts (1 serving):Calories: 450 Fat: 20 g Cholesterol: 90 mg Sodium: 230 mg Carbohydrates: 64 g Dietary Fiber: 0 g Protein: 7 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.