| Almond Pumpkin Pie
one 9 inch unbaked pastry shell
16 ounces of pumpkin (2 cups)
14 ounces of sweetened condensed milk
2 Eggs
1 teaspoon of Almond extract
1/2 teaspoon of Ground cinnamon
6 ounces of Almond brickle chips
1 cup of almonds, toasted and finely chopped |
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Preheat oven to 425ºF. In large mixing bowl, combine all ingredients except pastry shell and brickle chips; mix well. Stir in 1/2 cup brickle chips. Pour into pastry shell. Top with remaining brickle chips. Bake 15 minutes. Reduce oven temperature to 350ºF. bake 30 minutes longer or until knife inserted near center comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Typed by R. Thompson 12-96 From: Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk Posted to MM-Recipes Digest V3 #336 From: Roberta Thompson Date: Sun, 08 Dec 1996 04:12:55 -0500 |
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