Almond Pumpkin Pie

  • Servings: servings
  • Serving Size: 8
  • Nutrition: See Below
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes


  • 1 (15 oz.) can pure pumpkin
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 cup almonds, toasted and finely chopped* Or 1 (8 oz.) package toffee baking bits
  • 1 (9-inch) unbaked pie crust


  • HEAT oven to 425°F. Combine pumpkin, sweetened condensed milk, eggs and cinnamon in medium bowl. Mix well. Stir in 1/2 cup almonds. Pour into pie crust. Sprinkle top with remaining almonds.
  • BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes or until knife inserted near center comes out clean. Cool.
  • *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.
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