Thanksgiving Recipes
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.
Yield: 1 (9 inch) pie
Ingredients
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
Filling
- 1 (15 ounce) can pumpkin
- 3/4 cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 2 tablespoons Frangelico liqueur (optional)
- 1/2 cup sour cream
Candied Hazelnut Topping
- 2 tablespoons all-purpose 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
Instructions
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.
Filling
- Heat oven to 375 degrees F.
- 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 for 30 minutes.
Candied Hazelnut Topping
- In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
- Remove foil from pie and sprinkle with topping.
- Bake for 15 to 20 minutes more or until knife inserted near center comes out clean.
- Cool on a wire rack.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin