Hazelnut Pumpkin Pie Recipe
Hazelnut Pumpkin Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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
  • 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. 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.
Originally published as Hazelnut Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p117

Nutritional Facts

1 piece: 571 calories, 33g fat (16g saturated fat), 146mg cholesterol, 344mg sodium, 62g carbohydrate (32g sugars, 4g fiber), 9g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter
  • 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
  1. 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. Refrigerate for 30 minutes or until easy to handle.
  2. 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.
  3. In a large bowl, whisk the filling ingredients until blended. Pour into pastry.
  4. 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.
  5. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Hazelnut Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p117

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