Deep-Dish Almond Pumpkin Pie

Crust
9" Classic Crisco Single

Almond Layer
1 cup finely chopped Diamond® almonds
1/2 cup firm packed brown sugar
3 tbsp margarine, softened
2 tsp. flour
1/4 tsp almond extra

Pumpkin Filing
1¼ cups sugar
1 3oz pkg Philadelphia Brand® cream cheese, softened
2 eggs
1¼ cups Libby's® Solid Pack Pumpkin
1/2 cup Carnation® or Minot® evaporated milk
1/3 cup sour cream
1 tbsp molasses
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1/2 tsp almond extract

Baked Pastry cutouts (optional)

For crust, prepare recipe and press into 9" deep dish glass pie plate. Do not bake. Reserve dough scraps for pastry cutouts, if desired. Heat oven to 425°.

For almond layer, combine nuts, brown sugar, margarine, flour and 1/4 tsp. almond extract. Toss with fork until well blended. Spoon into unbaked
pie crust. Press firmly on bottom and part way upsides. Refrigerate.

For pumpkin filling, combine sugar and cream cheese in large bowl. Beat until well blended. Beat in eggs, pumpkin, milk, sour cream and molasses. Add spices, salt and 1/2 tsp. almond extract. Beat 1 minute. Spoon over almond layer.

Bake at 425° 15 minutes. Reduce oven temp to 350° and bake for 50 to 60 minutes. Cover edge of pie with foil, if necessary to prevent over browning. Cool to room temp. Decorate with baked pastry cutouts, if desired. Refrigerate leftover pie.