Candied Hazelnut Pumpkin Pie
Ingredients
- 1 (15-ounce) can pumpkin
- 3/4 cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 2 tablespoons flour
- 3 eggs, beaten
- 2 tablespoons Frangelico liqueur (optional)
- 1/2 cup sour cream
- 1 (9-inch) unbaked pie crust (press-in or fancy)
Candied Hazelnut Topping
- 2 tablespoons flour
- 1/4 cup light brown sugar, packed
- 1 tablespoon Frangelico liqueur (optional)
- 3 tablespoons cold butter, cut into 1/2-inch pieces
- 1/2 cup hazelnuts, peeled and chopped
Preparation
- Preheat oven to 375°F.
- In bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, liqueur and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes.
- Meanwhile, make topping. In bowl, combine flour, brown sugar and liqueur. Cut in butter until crumbly. Stir in hazelnuts.
- Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack.
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