Pumpkin Almond Pie

Pumpkin Almond Pie

In this recipe:

based on 28 reviews
This Looks YUMMY!
4
12 min.
prep
62 min.
total
8 Servings

The essence of almonds permeates Libby's Pumpkin Almond Pie. Crunchy toasted almonds line the pie shell and later one finds them spooned over the top of the pie. Luscious, moist pumpkin adds contrast and flavor.

Ingredients

  • 1 (9-inch) unbaked deep-dish pie shell (4-cup volume)
  • 1/4 cup finely chopped, toasted slivered almonds
  • 1 large egg, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup light corn syrup
  • 2 large eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 teaspoon almond extract
  • 1 cup slivered almonds, toasted
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PREHEAT oven to 350° F.

FOR CRUST
SPRINKLE
1/4 cup almonds over bottom of crust; press in.

FOR PUMPKIN LAYER
COMBINE
egg, pumpkin, 1/3 cup sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.

FOR ALMOND LAYER
COMBINE
corn syrup, 2 eggs, remaining sugar, butter and almond extract in medium bowl; stir in remaining almonds. Spoon over pumpkin layer.

BAKE for 50 to 55 minutes or until filling is set. Cool on wire rack.

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Delicious

I made this pie with a regular pumpkin pie. My family loved it. In fact, they preferred it to the regular pumpkin. I never thought I would hear that!

- Kathleen R from PLATTEVILLE, WI

Pumpkin Almond

My husband wanted a pecan pie and I had to use the rest of the pumpkin from my large can so I made this pie. I added toasted pecan to the almonds and doubled the receipe for a deep dish pie. This is an excellent pie. I did add a little half and half to the pumkin so it would be a little more moist.

- G Cressman from Great Falls, VA

very good!

We loved this little twist on the pumpkin pie, with almonds it's very tasty and they add a little crunch

- Brenda Metzler from LIVERPOOL, NY

Pumpkin Almond Pie

A new way to make an old favorite! So very tasty and sure to please!

- ANNE SCHILHAB from COMFORT, TX

WOW- This was good!

Not your usual pumpkin pie recipe. The toasted almonds added a new twist and it was a great addition. It took me longer than the recommended preparation time of 12 minutes, but the results were more than worth it! We served this with vanilla ice cream and EVERYONE wanted seconds. You MUST try this recipe - it will become a favorite. Extremely tasty and different. My family flipped over it.

- Ms. Blaschuk from FARMINGDALE, NY

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 376
  • Calories from Fat: 163
  • Total Fat: 18.1g (28% of DV)
  • Saturated Fat: 4.3g (21% of DV)
  • Cholesterol: 91mg (30% of DV)
  • Sodium: 112mg (4% of DV)
  • Carbohydrates: 50.2g (16% of DV)
  • Dietary Fiber: 3.9g (16% of DV)
  • Sugars: 22.9g
  • Protein: 7.8g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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