| 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 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.

Pumpkin Almond Pie

1 (9-inch) unbaked deep-dish pie shell (4-cup volume)
1/4 cup finely chopped, toasted slivered almonds
1 large egg, lightly beaten
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, lightly beaten
1/2 cup granulated sugar
3 tablespoons butter or margarine, melted
1/2 teaspoon almond extract
1 cup slivered almonds, toasted

1. Preheat oven to 350° F.
2. For Crust: Sprinkle 1/4 cup almonds over bottom of crust; press in.
3. For Pumpkin Layer: Combine egg, pumpkin, 1/3 cup sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.
4. For Almond Layer: Combine corn syrup, 2 eggs, remaining sugar, butter and almond extract in medium bowl; stir in remaining almonds. Spoon over pumpkin layer.
5. Bake for 50 to 55 minutes or until filling is set. Cool on wire rack.

Makes 8 servings.

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