Best 4 Hazelnut Pumpkin Pie Recipes

HAZELNUT PUMPKIN PIE

Steps:

• Heat oven to 350 degrees F.
• To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.
• For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

SPICED PUMPKIN PIE WITH HAZELNUT PRALINE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
• Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
• For crust:
• Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
• Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
• Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
• For topping:
• Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

HAZELNUT PUMPKIN PIE

Steps:

• In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., In a large bowl, whisk the filling ingredients until blended. Pour into pastry., In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 50-55 minutes or until a knife inserted in the center comes out clean., Cool on a wire rack. Refrigerate leftovers.

HAZELNUT PUMPKIN PIE

Steps:

• Heat oven to 350.
• To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
• Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
• Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
• In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
• Pour into crust and bake for 35 minuets or until center is set.
• Allow to cool before serving.