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Print this Recipe    Pumpkin Almond

Almond Pumpkin Pie

9-inch unbaked pastry shell
16 oz pumpkin (2 cups)
14 oz sweetened condensed milk
2 eggs
1 ts almond extract
1/2 ts ground cinnamon
6 oz almond brickle chips or 1 c almonds, toasted and finely chopped

Preheat oven to 425. 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 350, bake 30
minutes longer or until knife inserted near center comes out clean.
Cool. Garnish as desired. Refrigerate leftovers.

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