Almond Pumpkin Pie Recipe

• 1 x Unbaked, (9-inch) pastry shell
• 1 can (16-oz) pumpkin (2 c.)
• 1 can (14-oz) sweetened condensed lowfat milk, (not evaporated lowfat milk)
• 2 x Large eggs
• 1 tsp Almond extract
• 1/2 tsp Grnd cinnamon
• 1 pkt (6-oz) almond brickle chips or possibly 1 c. toasted and finely minced almonds

1. Preheat oven to 425 degrees F. In large mixer bowl, combine all ingredients except pastry shell and brickle chips; mix well.
2. Stir in '/2 c. brickle chips.
3. Pour into pastry shell.
4. Top with remaining brickle chips.
5. Bake 15 min.
6. Reduce oven temperature to 350 degrees F, bake 30 min longer or possibly till knife inserted near center comes out clean.
7. Cold.
8. Garnish as desired.
9. Chill leftovers.

pastry shell, pumpkin, milk, eggs, cinnamon, chips

Taken from cookeatshare.com/recipes/almond-pumpkin-pie-63971 (may not work)