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Hazelnut Pumpkin Pie

I love putting new twists on old favorites. In my version of pumpkin pie, a crunchy hazelnut topping complements a creamy pumpkin filling in a tender, flaky crust.—Marie Rizzio, Interlochen, Michigan

8 ServingsPrep: 30 min. + chilling Bake: 50 min. + cooling

Ingredients

2 cups all-purpose flour
2 tablespoons confectioners' sugar
1/2 teaspoon salt
3/4 cup cold butter, cubed
5 to 6 tablespoons ice water
1 teaspoon white vinegar
FILLING:
3 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3/4 cup packed brown sugar
1/2 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons hazelnut liqueur, optional
2 teaspoons pumpkin pie spice
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons cold butter
1/2 cup chopped hazelnuts
1 tablespoon hazelnut liqueur, optional

Directions

In a large bowl, combine the flour, confectioners' sugar and salt;
cut in butter until crumbly. Gradually add water and vinegar,
tossing with a fork until dough forms a ball. Wrap in plastic wrap.

2 of 2

Hazelnut Pumpkin Pie (continued)

Directions (continued)

Refrigerate for 30 minutes or until easy to handle.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
In a large bowl, whisk the filling ingredients until blended. Pour
into pastry.
In a small bowl, combine brown sugar and flour. Cut in butter until
crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over
filling. Cover edges loosely with foil. Bake at 375° for 50-55
minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 571 calories, 33 g fat (16 g saturated fat), 146 mg cholesterol, 344 mg sodium, 62 g carbohydrate, 4 g fiber, 9 g protein.