Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons hazelnut creamer, divided
- 1/2 cup butter, melted
- 1 (8-ounce) package cream cheese
- 3/4 cup light brown sugar
- 3 eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup heavy cream
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Directions
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.
1 Video | Photo: Hazelnut Pumpkin Pie Recipe

















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By frmeka
on December 24, 2012
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Takes longer than 35 minutes to cook, though.
By charon guygull
In the great pl...
on December 13, 2012
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I used ginger snaps for the crust to give it more depth. I did not have hazelnut creamer but guests did not know the difference! This was well received by those who claim they don't like pumpkin pie. There were no leftovers. Yum!
By Angpip
on December 04, 2012
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I made this in hope to putting a spin on the regular holiday classic, I always like to do something a little bit different. This pie was simple to make, my 3 year old son helped! I had family that do not even like pumpkin pie not only eat a slice but TWO slices of this pie. It is smooth, tasty & delicious.
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