Pumpkin-Hazelnut Crunch Pie Recipe

Name: Pumpkin-Hazelnut Crunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can pumpkin; 3/4 c. sugar; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. ground nutmeg; 3 eggs; 1 (8 oz.) carton sour cream; 1/4 c. milk; 1/2 c. packed brown sugar; 3 Tbsp. margarine, melted; 1 c. chopped hazelnuts; 1 (9-inch) single crust pie pastry

Servings: persons

1 (16 oz.) can pumpkin
3/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 eggs
1 (8 oz.) carton sour cream
1/4 c. milk
1/2 c. packed brown sugar
3 Tbsp. margarine, melted
1 c. chopped hazelnuts
1 (9-inch) single crust pie pastry

1
In a large bowl, mix pumpkin, sugar, cinnamon, ginger and nutmeg.
2
Add eggs.
3
Beat lightly with fork.
4
Stir in sour cream and milk; mix well.
5
In a medium bowl, combine brown sugar and melted margarine; stir in nuts.
6
Pour filling into pastry shell. Sprinkle evenly with nut topping.
7
Bake at 375u00b0 for about 45 minutes.
8
Cover and chill to store.

456

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 12 ingredients. The key ingredients include: 1 (16 oz.) can pumpkin, 3/4 c. sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and more.

Yes, Pumpkin-Hazelnut Crunch 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.

Pumpkin-Hazelnut Crunch Pie

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