Hazelnut Pumpkin Pie
Indulge in the rich, nutty flavors of fall with this Hazelnut Pumpkin Pie, a decadent twist on the classic Thanksgiving dessert. Featuring a buttery, flaky crust infused with ground hazelnuts, this pie is as indulgent as it is festive. The velvety pumpkin filling, spiced with cinnamon, nutmeg, and cloves, is perfectly balanced by the sweetness of brown sugar and creamy evaporated milk. A sprinkle of toasted hazelnuts on top adds a delightful crunch to every bite. Whether served with a dollop of whipped cream or enjoyed on its own, this pie is the ultimate centerpiece for your holiday table. With its unique blend of flavors and textures, Hazelnut Pumpkin Pie is sure to impress your guests and become a new seasonal favorite. Perfect for autumn gatherings and beyond!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Ground hazelnuts
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2 cups Pumpkin puree
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cups Evaporated milk
- 0.25 cups Hazelnuts (chopped, toasted)
- 1 cups (optional for serving) Whipped cream
Instructions
In a mixing bowl, combine all-purpose flour, ground hazelnuts, granulated sugar, and salt to make the crust.
Add cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water one tablespoon at a time and mix until the dough just comes together. Do not overmix.
Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and transfer it to a 9-inch pie dish. Trim excess edges and crimp as desired.
In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground cloves, and salt until smooth.
Add eggs to the pumpkin mixture and whisk until fully combined.
Gradually stir in evaporated milk until the filling is smooth and creamy.
Pour the filling into the prepared pie crust and smooth the surface with the back of a spoon.
Bake the pie in the preheated oven for 50 to 60 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to fully set.
Sprinkle chopped and toasted hazelnuts over the pie before serving for added crunch and flavor.
Optionally, serve with a dollop of whipped cream for extra indulgence.
Slice and enjoy your delicious Hazelnut Pumpkin Pie with friends and family!
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 233.3 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1232 mg | 95% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
