Almond Pumpkin Pie
Author/Submitted by: Treasury of Christmas Recipes (1991)
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
unbaked (9-inch) pastry shell 1
can
(16-ounce) pumpkin (2 cups) 1
can
(14-ounce) sweetened condensed milk (not
-- evaporated milk) 2
eggs 1
teaspoon
almond extract 1/2
teaspoon
ground cinnamon 1
package
(6-ounce) almond brickle chips,
or 1 cup toasted and finely chopped almonds
Directions:
Preheat oven to 425 degrees F. In large mixer bowl, combine all ingredients
except
pastry shell and brickle chips; mix well. Stir in '/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.
Scanned by: ejohnston@mailexcite.com
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