Recipe: Pumpkin Pie with Apple and Almonds

Pumpkin Pie with Apple and Almonds
rec.food.cooking/Rich Bails (1995)

1/3 cup toasted almonds, sliced
2 eggs, slightly beaten
8 ounces applesauce
3/4 cup evaporated milk
1/2 cup brown sugar, packed
1 3/4 cups pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
whipped cream
1 unbaked pie crust

Preheat the oven to 400 degrees.

Line the pan with the unbaked pie crust. Sprinkle some of the sliced almonds in the pie shell. Layer the applesauce over the almonds. Mix the brown sugar, cinnamon, ginger and nutmeg. Add the pumpkin, eggs and milk to the mixture. Blend well. Pour the filling into the pie shell. Sprinkle the remaining sliced almonds on top of the filling.

Bake at the center of the oven until a knife inserted near the center comes out clean (about 45 minutes). Remove from heat and let stand a few minutes. Garnish with whipped cream. Serve hot or cold.