Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Pumpkin Hazelnut Pie




Source of Recipe


bhg.com






Recipe Introduction


Hazelnuts, long beloved in Europe, are now widely available in grocery stores across the U.S. already out of the shell, peeled, and chopped.





List of Ingredients



• 3 slightly beaten eggs
  
• 1 15-ounce can pumpkin
  
• 3/4 cup sugar
  
• 1/2 cup light-colored corn syrup
  
• 1 teaspoon vanilla
  
• 3/4 teaspoon ground cinnamon
  
• 1 unbaked 9-inch pie crust
  
• 1 cup chopped hazelnuts
  
• Whipped cream (optional)
  






Instructions



1. In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts.
   
2. Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time.
   
3. If desired, serve with whipped cream.
   






Final Comments


Makes 8 servings

Make-Ahead Tip: Prepare and cool pie; cover and chill up to 2 days. Store pastry leaves for garnish in airtight container at room temperature up to 2 days.

*Note: To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.