I love putting new twists on old favorites. In my version of pumpkin pie, a crunchy hazelnut topping complements a creamy pumpkin filling in a tender, flaky crust. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- 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. Refrigerate for 30 minutes or until easy to handle., 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., In a large bowl, whisk the filling ingredients until blended. Pour into pastry., 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 in the center comes out clean., Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 571 calories, Fat 33g fat (16g saturated fat), Cholesterol 146mg cholesterol, Sodium 344mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.
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