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