Pumpkin Hazelnut Pie
Author: AuntieMistletoeDear of Ontario, Canada
- 3 eggs slightly beaten
- 1 can pumpkin 15 oz.
- 3/4 cup sugar
- 1/2 cup light-colored corn syrup
- 2 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 unbaked 9-inch pie crust
- 1 cup hazelnuts finely chopped
- Whipped cream or non-dairy whipped topping optional
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.
