• 16 Ratings

Try a new twist on your pumpkin pie recipe by adding mascarpone cheese and hazelnut liqueur. Sprinkle glazed hazelnuts on your finished dessert.

Source: Better Homes and Gardens
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Pumpkin Frangelico Pie with Mascarpone

Ingredients

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Directions

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  • Prepare Hazelnut Pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

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  • In a small bowl, combine the 1 egg, the mascarpone cheese, 1/4 cup granulated sugar, and the vanilla. Beat with an electric mixer on low to medium speed until smooth. Cover and chill for 30 minutes.

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  • Preheat oven to 325 degrees F. Pour mascarpone cheese mixture into crust, spreading evenly. In a medium bowl, combine the 2 eggs, the pumpkin, evaporated milk, 1/4 cup granulated sugar, the brown sugar, Frangelico, cinnamon, ginger, salt, and nutmeg. Slowly pour over mascarpone cheese mixture, spreading evenly.

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  • Cover edge of pie with foil to prevent overbrowning. Bake about 1 hour or until a knife inserted near the center comes out clean. Meanwhile, prepare Glazed Hazelnuts.

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  • Cool pie on a wire rack. Cover and chill within 2 hours. Before serving, sprinkle pie with the glazed nuts. Makes 8 servings.


Hazelnut Pastry

Ingredients

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Directions

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  • Preheat oven to 325 degrees F. Place hazelnuts (filberts) in a shallow baking pan. Bake for 10 to 12 minutes or until toasted, stirring occasionally. Rub hazelnuts in a clean kitchen towel to remove skins. Place nuts in a food processor or blender. Cover and process or blend until finely ground.

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  • In a medium bowl, stir together the ground hazelnuts, all-purpose flour, sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle milk over part of flour mixture; toss gently with a fork. Push to side of bowl. Repeat with additional milk, 1 tablespoon at a time (4 to 6 tablespoons total), until all is moistened. Shape into a ball. Wrap in plastic wrap; chill about 1 hour or until dough is easy to handle.

Glazed Hazelnuts

Ingredients

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Directions

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  • Line a baking sheet with foil; butter foil. Set aside. Place 1 cup hazelnuts (filberts) in a shallow baking pan. Bake in the 325 degrees F oven for 10 minutes, stirring once. Rub hazelnuts in a clean kitchen towel to remove skins. Coarsely chop hazelnuts.

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Reviews

16 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2