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Pumpkin Pie and Hazlenuts

Ingredients for Hazelnut Pumpkin Pie

  • 2/3 cups flour
  • pinch salt
  • 1 tbsp. sugar
  • 6 tbsp butter
  • 1.5 tbsp ice water
  • 1/3 cup ground hazelnuts
  • 1/3 cup brown sugar
  • 2 tbsp soft butter
  • 2 eggs, 1 egg yolk
  • 1 cup unsweetened canned pumpkin
  • 1 tbsp flour
  • 2/3 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup heavy cream

Preparation instructions for pie crust

Put flour, salt and sugar into food processor and mix until just combined. Cut cold butter into pieces and add to bowl. Add water and combine for 15 seconds. The dough should just hold together. Wrap dough in waxed paper and put in the refrigerator for 4 hours. Roll out pastry and put into pie pan, poking the bottom with fork. Bake for 10 minutes at 400 degrees.

Hazelnut Pumpkin Pie filling instructions

Preheat oven to 450 and combine hazelnuts, 1/4 cup brown sugar, and butter. Spread over the partially cooked pie crust. Mix together eggs, pumpkin, flour, remaining brown sugar, spices, salt and cream. Put into pastry shell. Turn temperature to 325 and bake for 45 minutes.

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