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Almond and Pumpkin Pie Recipe
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To make almond and pumpkin pie you will need
Ingredients
| 1 | | (9-in) unbaked pastry shell | | 16 | ounces | Pumpkin (2 cups) | | 14 | ounces | Sweetened condensed milk | | 2 | | Eggs | | 1 | teaspoon | Almond extract | | 1/2 | teaspoons | Ground cinnamon | | 6 | ounces | Almond brittle chips OR | | 5 1/4 | oz | Almonds, toasted and finely chopped |
Instructions
Preheat oven to 425=F8. In large mixing bowl, combine all ingredients
except pastry shell and brittle chips; mix well. Stir in 1/2 cup brittle
chips. Pour into pastry shell. Top with remaining brittle chips. Bake 15
minutes. Reduce oven temperature to 350=F8, bake 30 minutes longer or until
knife inserted near center comes out clean. Cool. Garnish as desired.
Refrigerate leftovers.
Almond and pumpkin pie is great served at halloween or thanksgiving.
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Tue 11 Mar 2008
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