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Candied Hazelnut Pumpkin Pie

  By RFChef  

August 28, 2013

  • Yields: 8 Servings

Directions

1Preheat oven to 375°F.

2In bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, liqueur and sour cream; mix well.

3Pour into pie crust, fold narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes.

4Meanwhile, make topping. In bowl, combine flour, brown sugar and liqueur.

5Cut in butter until crumbly. Stir in hazelnuts.

6Remove foil from pie and sprinkle with topping.

7Bake 15 to 20 minutes more or until knife inserted near center comes out clean.

8Cool on wire rack.

source: Family Features

Ingredients

1 (15-ounce) can pumpkin

3/4 cup light brown sugar, packed

2 teaspoons pumpkin pie spice

2 tablespoons flour

3 eggs, beaten

2 tablespoons Frangelico liqueur (optional)

1/2 cup sour cream

1 (9-inch) unbaked pie crust (press-in or fancy)

Candied Hazelnut Topping

2 tablespoons 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

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