Hazelnut Pumpkin Pie Recipe

Name: Hazelnut Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 3 tablespoons sugar; 3 tablespoons hazelnut creamer, divided; 1/2 cup butter, melted; 1 (8-ounce) package cream cheese; 3/4 cup light brown sugar; 3 eggs; 1 (15-ounce) can pumpkin puree; 1/2 cup heavy cream; 1/4 teaspoon allspice; 1/2 teaspoon salt

Servings: persons

2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons hazelnut creamer, divided
1/2 cup butter, melted
1 (8-ounce) package cream cheese
3/4 cup light brown sugar
3 eggs
1 (15-ounce) can pumpkin puree
1/2 cup heavy cream
1/4 teaspoon allspice
1/2 teaspoon salt

1
Heat oven to 350 degrees F.
2
To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined.
3
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.
4
For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree.
5
In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream.
6
Pour heavy cream mixture into pumpkin mixture and blend until combined.
7
Pour into crust and bake for 35 minutes or until the center sets.
8
Allow to cool to room temperature before serving.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 3 tablespoons sugar, 3 tablespoons hazelnut creamer, divided, 1/2 cup butter, melted, and more.

Yes, Hazelnut Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Pumpkin Pie

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