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Candied Hazelnut Pumpkin Pie

Candied Hazelnut Pumpkin Pie

Beginner pie makers will find the press-in pie crust for this Candied Hazelnut Pumpkin Pie easiest to make — simply mix together the ingredients and press into a pie pan.


Pie Crust

  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
  • 1 teaspoon vinegar
  • 5 to 6 tablespoons ice water


  • 1 (15-ounce) can pumpkin
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons flour
  • 3 eggs, beaten
  • 2 tablespoons Frangelico liqueur (optional)
  • 1/2 cup sour cream

Candied Hazelnut Topping

  • 2 tablespoons flour
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon Frangelico liqueur (optional)
  • 3 tablespoons cold butter, cut into 1/2-inch pieces
  • 1/2 cup hazelnuts, peeled and chopped


  1. Pie Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.
  2. Filling: Heat oven to 375 degrees F.
  3. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes.
  4. Candied Hazelnut Topping: In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
  5. Remove foil from pie and sprinkle with topping.
  6. Bake 15 to 20 minutes more or until knife inserted near center comes out clean.
  7. Cool on a wire rack.

Yield: 1 (9-inch) pie

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin