Almond Pumpkin Pie
Author/Submitted by: Treasury of Christmas Recipes (1991)
Pies & Pastries
unbaked (9-inch) pastry shell
(16-ounce) pumpkin (2 cups)
(14-ounce) sweetened condensed milk (not
-- evaporated milk)
(6-ounce) almond brickle chips,
or 1 cup toasted and finely chopped almonds
Preheat oven to 425 degrees F. In large mixer bowl, combine all ingredients
pastry shell and brickle chips; mix well. Stir in '/2 cup brickle chips.
pastry shell. Top with remaining brickle chips. Bake 15 minutes. Reduce
to 350 degrees F, bake 30 minutes longer or until knife inserted near
out clean. Cool. Garnish as desired. Refrigerate leftovers.
Scanned by: email@example.com