Ingredients

• 3  slightly beaten eggs
• 1  15-ounce can pumpkin
• 3/4  cup sugar
• 1/2  cup light-colored corn syrup
• 1  teaspoon vanilla
• 3/4  teaspoon ground cinnamon
• 1  unbaked 9-inch pie crust
• 1  cup chopped hazelnuts
•   Whipped cream (optional)

Directions

1. In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts.

2. Bake in a 350 degree 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.

3. If desired, serve with whipped cream. Makes 8 servings.

Make-Ahead Tip: Prepare and cool pie; cover and chill up to 2 days. Store pastry leaves for garnish in airtight container at room temperature up to 2 days.

*Note: To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.