Halloween Special Dessert Recipe: Hazelnut Pumpkin Pie

Halloween Special Dessert Recipe: Hazelnut Pumpkin Pie

Peter Salerno’s Favorite Hazelnut Pumpkin Pie Recipe

Try this delicious Hazelnut Pumpkin Pie recipe, courtesy of TasteOfHome.com and Marie Rizzio.
Try this delicious Hazelnut Pumpkin Pie recipe, courtesy of TasteOfHome.com and Marie Rizzio.

Thanks to a wonderful website called Taste of Home, people from all over North America (and the world!) can share their favorite recipes. Sometimes, the staff at Peter Salerno Inc. finds a real gem of a recipe on this website that comes straight out of a private home kitchen.

This recipe is no different. Marie Rizzio of Interlochen, Michigan, submitted a recipe for Hazelnut Pumpkin Pie, and it looked delicious on paper. When we tried her Hazelnut Pumpkin Pie recipe in real life, it was love from the very first bite.

At Peter Salerno Inc., our passion for creating award-winning custom kitchen designs stems from an understanding that the kitchen is a personal haven where family and friends can meet, eat, and enjoy each other’s company. Based on this Hazelnut Pumpkin Pie, we’re sure that Marie Rizzio’s kitchen is full of love and warmth.

(The recipe states that the hazelnut liqueur is optional – we’ve tried it both ways, and love the flavor that the liqueur brings.)

Try it for yourself – and happy Halloween!

Hazelnut Pumpkin Pie Recipe (courtesy of Taste of Home & Marie Rizzio)

Ingredients
2 cups all-purpose flour
2 tablespoons confectioners’ sugar
1/2 teaspoon salt
3/4 cup cold butter, cubed
5 to 6 tablespoons ice water
1 teaspoon white vinegar
FILLING:
3 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
3/4 cup packed brown sugar
1/2 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons hazelnut liqueur, optional
2 teaspoons pumpkin pie spice
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons cold butter
1/2 cup chopped hazelnuts
1 tablespoon hazelnut liqueur, optional

Directions

  1. 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 wrap. Refrigerate for 30 minutes or until easy to handle.
  2. 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.
  3. In a large bowl, whisk the filling ingredients until blended. Pour into pastry.
  4. 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 near the center comes out clean.
  5. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

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