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Candied Hazelnut Pumpkin Pie



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2 1/4 cups all-purpose flour, divided
2 tbsp. powdered sugar
1 tsp. salt
3/4 cup 3 tbsp. cold butter, cut into 1/2" cubes and divided
1 tsp. vinegar
5 - 6 tbsp. ice water
15 oz. canned pumpkin
1 cup light brown sugar, packed and divided
2 tsp. pumpkin pie spice
3 eggs, beaten
3 tbsp. Frangelico liqueur, divided (optional)
1/2 cup sour cream
1 unbaked pie crust, 9"
1/2 cup hazelnuts, peeled and chopped


  1. 1
    Pie Crust: In a bowl, stir together 2 cups flour, powdered sugar and salt. Using a pastry blender, cut 3/4 cup butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 - 6 tbsp. cold water, 1 tbsp. at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9" pie plate.
  2. 2
    Filling: Preheat oven to 375ºF.
  3. 3
    In a bowl, stir together pumpkin, 3/4 cup brown sugar, pumpkin pie spice, 2 tbsp. flour, eggs, 3 tbsp. frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes.
  4. 4
    Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
  5. 5
    Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on a wire rack.

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cuisines North & South American
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