Pumpkin Pie with Hazelnuts from Fwdgf
Elevate your holiday baking game with this irresistibly cozy Pumpkin Pie with Hazelnuts from Fwdgf. This beautifully spiced dessert combines the velvety richness of pumpkin puree and sweetened condensed milk with warm notes of cinnamon, ginger, and nutmeg, all nestled within a flaky 9-inch pie crust. But what truly sets this pie apart is its dazzling caramelized hazelnut topping—crafted with buttery, golden sugar and a hint of vanilla, offering an irresistible crunch that perfectly complements the creamy filling. With just 20 minutes of prep and an hour of baking, this recipe is an effortless yet show-stopping centerpiece for your next fall gathering or Thanksgiving table. Serve it chilled or at room temperature for a decadent treat that embodies the essence of autumn.
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 397 grams Sweetened condensed milk
- 2 large Eggs
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 9-inch pre-made or homemade Pie crust
- 100 grams Hazelnuts
- 50 grams Granulated sugar
- 20 grams Butter
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Whisk until smooth.
Roll out the pie crust into a 9-inch pie dish and trim any excess dough along the edges. Pour the pumpkin mixture into the crust, spreading it evenly.
Place the pie in the preheated oven and bake for 15 minutes. Then reduce the temperature to 175°C (350°F) and bake for an additional 40-45 minutes, or until the filling is set and a knife inserted into the center comes out clean.
While the pie bakes, prepare the caramelized hazelnuts. In a small saucepan over medium heat, melt the butter and sugar together, stirring until dissolved.
Add the hazelnuts to the saucepan and stir to coat them evenly in the caramel mixture. Cook for 3-5 minutes until the hazelnuts are lightly toasted and the sugar begins to caramelize into a golden brown. Stir in the vanilla extract.
Transfer the hazelnuts to a parchment-lined baking sheet and allow them to cool completely.
Once the pie has finished baking, remove it from the oven and let it cool for 1-2 hours.
Top the cooled pie with the caramelized hazelnuts just before serving. Slice and enjoy!
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 376.5 g | 137% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 288.6 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1484 mg | 114% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2498 mg | 53% | |
*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.
