Almond Crunch Pie Ingredients 1 recipe pastry for single crust pie 1/4 cup finely chopped almonds or pecans 1/4 cup packed brown sugar 2 tablespoons butter, softened, no substitutes 1 teaspoon finely shredded orange peel 2 eggs, beaten 1 (15 oz) can pumpkin 3/4 cup packed brown sugar 1 tablespoon all purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 1/2 cups evaporated milk or half and half or light cream whipped cream, optional Method Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell. Line pastry with a double thickness of foil and bake at 450°F for 8 minutes. Remove foil. For praline layer, in a small mixing bowl stir together almonds, 1/4 cup brown sugar, butter and orange peel. Spoon mixture into the hot, partially baked pastry shell, spreading it over the bottom as butter melts. Bake for 5 to 6 minutes more or until shell is set and dry and praline is bubbly. For filling, combine eggs, pumpkin, 3/4 cup brown sugar, flour, cinnamon, nutmeg and ginger. Gradually stir in the evaporated milk and mix well. Reduce oven to 375°F and place partially baked pastry shell on the oven rack. Pour pumpkin filling into the pastry shell. To prevent burning, cover edge of pie with foil. Bake 25 minutes. Remove foil and bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on wire rack and refrigerate within 2 hours; add cover for longer storage. If desired serve with whipped cream.