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Almond Pumpkin Pie

Author/Submitted by: Treasury of Christmas Recipes (1991)
Servings: 1
Categories: Desserts / Pies & Pastries

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

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:

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