3 Ratings
  • 1 Rating Star 1
  • 4 Rating Star 1
  • 5 Rating Star 1
  • 3 Ratings

This sweet pie is topped with a generous handful of crunchy toasted hazelnuts, but you can use pecans or almonds instead.

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Ingredients

Directions

  • In a medium saucepan, cook potatoes, covered, in 2 cups boiling water about 30 minutes or until tender. Drain. Using a potato masher or an electric mixer, mash or beat potatoes until almost smooth (you should have about 11/2 cups). Add milk and beat until smooth.

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  • Preheat oven to 375 degree F. In a large bowl, combine eggs, sweetened condensed milk, and pumpkin pie spice. Stir in potato mixture. Turn mixture into pastry shell. In a small bowl, stir together hazelnuts, brown sugar, and melted butter. Sprinkle mixture evenly over pie.

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  • Cover edge of pie with foil. Bake for 25 minutes; remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours before serving. Makes 10 servings.

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Nutrition Facts

432 calories, 23 g fat (6 g saturated fat, 57 mg cholesterol, 179 mg sodium, 49 g carbohydrates, 3 g fiber, 8 g protein.

Reviews

3 Ratings
  • 1 Rating Star 1
  • 4 Rating Star 1
  • 5 Rating Star 1