Pumpkin Hazelnut Pie
Recipe from Better Homes and Gardens

A sprinkle of hazelnuts and pastry decorations cut from dough scraps bring a new image to this must-have Thanksgiving pie.


Pumpkin Hazelnut Pie

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Servings: Makes 8 servings.
Prep Time: 20 mins
Total Time: 1 hr 10 mins
Related Categories: Pumpkin Pie, Pumpkin Pie, Pumpkin Pie
 
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Ingredients
  • 3 
    slightly beaten eggs
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  • 1  15-ounce can
    pumpkin
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  • 3/4  cup
    sugar
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  • 1/2  cup
    light-colored corn syrup
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  • 1  teaspoon
    vanilla
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  • 3/4  teaspoon
    ground cinnamon
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  • 1 
    unbaked 9-inch pie crust
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  • 1  cup
    chopped hazelnuts
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  •  
    Whipped cream (optional)
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Directions
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. 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.
Nutrition information
Calories 427, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 80 mg, Sodium 118 mg, Carbohydrate 55 g, Fiber 4 g, Protein 7 g. Daily Values: Vitamin A 122%, Vitamin C 5%, Calcium 5%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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