Almond pumpkin pie

Yield: 1 Pie

Measure Ingredient
1 (9-in) unbaked pastry shell
16 ounces Pumpkin (2 cups)
14 ounces Sweetened condensed milk
2 Eggs
1 teaspoon Almond extract
½ teaspoon Ground cinnamon
6 ounces Almond brickle chips OR
1 cup Almonds, toasted and finely chopped

Preheat oven to 425ø. In large mixing bowl, combine all ingredients except pastry shell and brickle chips; mix well. Stir in ½ cup brickle chips. Pour into pastry shell. Top with remaining brickle chips. Bake 15 minutes. Reduce oven temperature to 350ø, 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

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