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    Almond Pumpkin Pie

    Source of Recipe


    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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