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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.
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.