Pumpkin Hazelnut Pie

Pumpkin Hazelnut Pie
Recipe type: dessert
  • 3 eggs, slightly beaten
  • 1 can pumpkin (15 oz.)
  • ¾ cup sugar
  • ½ cup light-colored corn syrup
  • 2 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 unbaked 9-inch pie crust
  • 1 cup hazelnuts, finely chopped
  • Whipped cream or non-dairy whipped topping (optional)
  1. Combine eggs, pumpkin, sugar, corn syrup, vanilla, and spices in a medium bowl; mix well. Pour into the piecrust. Sprinkle with hazelnuts. Bake in a 350° 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. If desired, serve with your favorite whipped topping.


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