Pumpkin-Hazelnut Crunch Pie

12 ingredients
8 steps

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

Directions

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

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