SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Hazelnut Pie

Makes: 8 servings
Prep 20 mins Bake 350°F 50 mins to 55 mins
Pumpkin Hazelnut Pie
  • 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  recipe  Pastry for Single-Crust Pie
  • 1  cup  chopped hazelnuts
  •  Whipped cream (optional)

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.

From the Test Kitchen
  • 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.
  • 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.
Pastry for Single-Crust Pie
Start to Finish 15 mins
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water

1. Stir together all-purpose flour and salt. Using a pastry blender cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough,using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.

Nutrition Facts (Pumpkin Hazelnut Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 427,
  • Fat, total (g) 22,
  • chol. (mg) 80,
  • sat. fat (g) 4,
  • carb. (g) 55,
  • fiber (g) 4,
  • pro. (g) 7,
  • vit. A (RE) 1257,
  • vit. C (mg) 3,
  • sodium (mg) 118,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe