PUMPKIN PIE ALMONDS RECIPES

Steps:

• For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
• Spread over bottom of pie shell or pie pan if making from scratch.
• For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
• Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
• Cool on wire rack.
• I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.

Steps:

• In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.