How to Make Libby's Pumpkin Almond Pie

Libby's Pumpkin Almond Pie puts a new twist on classic pie with a sweet almond layer on top.

Things You'll Need

• 1 unbaked 9-inch deep-dish pie shell
• 1/4 c. slivered almonds, toasted and finely chopped (for crust)
• 1 c. Libby's® 100% Pure Pumpkin
• 3 large eggs
• Granulated sugar
• 1 tsp. pumpkin pie spice
• 2/3 c. light corn syrup
• 3 tbsp. butter or margarine, melted
• 1/2 tsp. almond extract
• 1 c. slivered almonds, toasted (for almond layer)
• Groceries
• Chef's Knives
• Food Processors
• Measuring Spoons
• Mixing Bowls
• Mixing bowls

Instructions

1. Preheat oven to 350° F.

2. Sprinkle finely choppled almonds over the bottom of the unbaked pie shell and gently press them into the dough.

3. Lightly beat 1 egg and combine it with the pumpkin, 1/3 c. sugar and the pumpkin pie spice in a medium bowl. Spread this mixture over the bottom of the pie shell.

4. Lightly beat 2 eggs. To make the almond layer, mix these 2 eggs with corn syrup, 1/2 c. sugar, butter and almond extract in a medium bowl. Stir in slivered almonds.

5. Spoon this almond mixture over the pumpkin layer.

6. Bake for 50 to 55 minutes or until filling is set.

7. Cool on a wire rack.