Ingredients for Hazelnut Pumpkin Pie
- Graham Crackers
- 1/4 cup granulated sugar (for the crust)
- Hazelnut Flavored Coffee Creamer
- 1/2 cup (1 stick) unsalted butter, chilled and cubed (for the crust)
- Cream Cheese
- Brown Sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Heavy Cream
- Allspice
- 1/4 teaspoon salt (for the crust)
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How to Make Hazelnut Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Prepare the pie crust: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the ice water until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, hazelnut liqueur, and spices (cinnamon, ginger, cloves, nutmeg).
- Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
87g
Fat
57g
Carbs
10g
