Pumpkin Almond Pie

“A pumpkin pie topped with slivered almonds. I like this pumpkin pie because it is a little bit different than your typical pumpkin pie and it looks a little nicer than a plain old pumpkin pie.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Pumpkin Layer
  • 1 egg, lightly beaten
  • 1 cup pumpkin
  • 13 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 unbaked 9-inch deep dish pie pastry or 1 made from scratch deep dish pie shell
  • Almond Layer
  • 23 cup light corn syrup
  • 2 eggs, lightly beaten
  • 12 cup sugar
  • 3 tablespoons butter, melted
  • 12 teaspoon almond extract
  • 1 cup slivered almonds, toasted

Directions

  1. For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
  2. Spread over bottom of pie shell or pie pan if making from scratch.
  3. For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
  4. Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
  5. Cool on wire rack.
  6. I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.

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