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Pumpkin Hazelnut Pie

Makes: 8 servings
Prep 20 mins Bake 350°F 50 mins to 55 mins
Pumpkin Hazelnut Pie
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  recipe  Pastry for Single-Crust Pie
  • 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.

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
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water
Directions

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

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