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Chiffon Pumpkin Pie with Hazelnut Crunch Topping



  • 2 cups pumpkin puree or 1 (16 ounce) can pumpkin
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 (8 ounce) carton low-fat sour cream
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 3 tablespoons margarine or butter, melted
  • 1 cup chopped hazelnuts (filberts) or pecans
  • Pastry for nine-inch single-crust pie or one frozen pie crust
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  1. For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg. Mix well.
  2. Add eggs, one at a time beating lightly with a rotary beater after each addition.
  3. Stir in sour cream and milk. Mix well. Set aside.
  4. For nut topping, in a medium bowl combine brown sugar and melted margarine or butter.
  5. Stir in chopped hazelnuts or pecans.
  6. Line a nine-inch pie plate with pastry.
  7. Bake at 350 degrees F for ten minutes.
  8. Remove from oven, and pour the filling into the pastry shell. Sprinkle evenly with nut topping.
  9. To prevent overbrowning, cover the edge of the pie shell with foil.
  10. Bake at 375 degrees F for 25 minutes, remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken.
  11. Cool on a wire rack.
  12. Serve chilled.
  13. Refrigerate leftovers for up to 3 days.

Serves 8.


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