Best Linzer Hazelnut Pumpkin Pie Recipes

HAZELNUT PUMPKIN PIE

Steps:

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

MILE-HIGH PUMPKIN PIE

Steps:

• For the pie dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until pea-size pieces remain. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, pulsing after each addition.
• Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. (The dough can also be frozen for up to 2 months.)
• Lightly flour a work surface. Roll out the chilled dough into a 12-inch round and transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour and up to overnight. (If refrigerating overnight, cover with plastic wrap.)
• Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 minutes more. Transfer to a wire rack to cool completely.
• For the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely.
• For the marshmallow meringue: Bring a few inches of water to a simmer in a medium saucepan. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk to combine. Remove the bowl from the stand mixer base and place over the simmering water (make sure the bottom of the bowl is not touching the water). Cook, whisking constantly, until the sugar is completely dissolved and the mixture feels hot to the touch. Return the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Add the marshmallow fluff and vanilla, then beat on medium-high until just combined.
• Gently mound the meringue on top of the filling. Use an offset spatula to spread the meringue all the way to the edges of the crust to completely cover the filling, then make decorative swirls and peaks. Toast the meringue using a kitchen torch or broil 1 to 2 minutes until golden brown (watch the meringue closely if broiling to prevent burning). Slice the pie into wedges and serve.

PUMPKIN PIE

Steps:

• Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 tablespoons ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes.
• Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely.
• Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.

HAZELNUT PUMPKIN PIE

Steps:

• Heat oven to 350.
• To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
• Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
• Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
• In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
• Pour into crust and bake for 35 minuets or until center is set.
• Allow to cool before serving.