Pumpkin Almond Pie

Level: Intermediate
Prep Time: 12 min
Cook Time: 50 min
Cooling Time:
Yields: 8


The essence of almonds permeates Libby's Pumpkin Almond Pie. Crunchy toasted almonds line the pie shell and later one finds them spooned over the top of the pie. Luscious, moist pumpkin adds contrast and flavor.


  • 1 (9-inch) unbaked deep-dish pie shell (4-cup volume)
  • 1/4 cup finely chopped, toasted slivered almonds
  • 1 large egg, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/3 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup light corn syrup
  • 2 large eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 teaspoon almond extract
  • 1 cup slivered almonds, toasted


PREHEAT oven to 350° F.

1/4 cup almonds over bottom of crust; press in.

egg, pumpkin, 1/3 cup sugar and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.

corn syrup, 2 eggs, remaining sugar, butter and almond extract in medium bowl; stir in remaining almonds. Spoon over pumpkin layer.

BAKE for 50 to 55 minutes or until filling is set. Cool on wire rack.


by K. Kathleen , PLATTEVILLE, WI on Dec. 2005

I made this pie with a regular pumpkin pie. My family loved it. In fact, they preferred it to the regular pumpkin. I never thought I would hear that!

Pumpkin Almond

by G. G , Great Falls, VA on Nov. 2005

My husband wanted a pecan pie and I had to use the rest of the pumpkin from my large can so I made this pie. I added toasted pecan to the almonds and doubled the receipe for a deep dish pie. This is an excellent pie. I did add a little half and half to the pumkin so it would be a little more moist.

very good!

by B. Brenda , LIVERPOOL, NY on Oct. 2005

We loved this little twist on the pumpkin pie, with almonds it's very tasty and they add a little crunch

Pumpkin Almond Pie

by A. ANNE , COMFORT, TX on Oct. 2005

A new way to make an old favorite! So very tasty and sure to please!

WOW- This was good!

by M. Ms. , FARMINGDALE, NY on Apr. 2005

Not your usual pumpkin pie recipe. The toasted almonds added a new twist and it was a great addition. It took me longer than the recommended preparation time of 12 minutes, but the results were more than worth it! We served this with vanilla ice cream and EVERYONE wanted seconds. You MUST try this recipe - it will become a favorite. Extremely tasty and different. My family flipped over it.

pumpkin almond pie

by S. Shirley , HERTFORD, NC on Feb. 2005

my husband loves pumpkin pie and almonds so i tried this pie. it was great and easy to make. i will make it again.

Pumpkin Almond Pie

by R. Roger , PROCTOR, MN on Feb. 2005

You'll love the subtle almond flavor and the nutty addition to pumpkin. Different but very nice.

Pumpkin Almond Pie

by R. Ruth , on Feb. 2005

Preparation may take a little more than the posted 12 minutes - well worth the time. This pumpkin pie recipe will make anyone like pumpkin pie. I usually make regular pumpkin pies but made this recipe to introduce friends to pumpkin pie when they would never select it. This recipe offers an improvement in the presentation and is delicious.


by C. Cynara , Moody, TX on Jan. 2005

I loved the texture of the pie very velvety. It has great flavour with the almonds too.

Flavor Meld

by H. HEIDI , CHICAGO, IL on Dec. 2004

Very interesting pie -- the pumpkin and almond flavors meld into something altogether unique! It's not too sweet, which is great. Next time I might try using smaller almond pieces on top because some of my pie-eaters weren't sure about the crunch -- although I enjoyed that aspect!