Almond Pumpkin Pie
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1 (15 oz.) can pure pumpkin
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1 cup almonds, toasted and finely chopped* Or 1 (8 oz.) package toffee baking bits
1 (9-inch) unbaked pie crust
HEAT oven to 425°F. Combine pumpkin, sweetened condensed milk, eggs and cinnamon in medium bowl. Mix well. Stir in 1/2 cup almonds. Pour into pie crust. Sprinkle top with remaining almonds.
BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes or until knife inserted near center comes out clean. Cool.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.