Hazelnut Pumpkin Pie

"This is from the Food Network, Sunny Anderson I believe. I found a similar posted recipe but she didn't have all of the ingredient amounts. This recipe if from the Food Network site. I have made this several times and everyone always loved it."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
1hr 30mins
Ingredients:
11
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. My husband LOVES this pie! The crust is fantastic. I was a little nervous about the creamer because it smelled terrible, but the flavor was great. Definitely lighter and fluffier than we were expecting, but excellent.
     
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