Hazelnut Pumpkin Pie

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This pie is delicious, my father-in-law was impressed with this pie, he could not stop eating.

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My daughter, who does not like Pumpkin Pie, asks me to make this every year. I do not always use the Hazelnut creamer but it is a great cream cheese pie with or without the Hazelnut. I do find that it takes longer than 35 minutes to cook--more like 50. Really, really good and very easy to make.

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All I can say it is the best pie I've ever made and tasted. Very easy and delicious. Everybody loved it. I'm making it again for Christmas Day.

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SOO GOOD! Instead of making the crust, I bought a premade one. Seeing that the recipe called for one stick of butter, I accidentally put that in my filling! Then I realized that butter was supposed to be for the crust. I followed the rest of the dirrections. I had to increase my baking time by more than half an hour because of the additional butter. But it tasted so good. I could even taste the hint of the hazelnut. I bet if I didn't add any butter, then I would taste the hazelnut flavor even more. I can't wait to make it again without that butter!!

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UNBELIEVABLE!!!

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I took the pie to my one of my family Thanksgivings and it was a hit, but I plan on adding an extra block of cream cheese if I make it again so it's more like a cheesecake.

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Yum!! Big hit at Thanksgiving! Thanks Sunny. Glad I read the reviews too. I did add a bit more cinnamon and nutmeg as well, and let it cook longer, until it set up. It was wonderful!! Love your show!

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Fantastic recipe that turned out perfectly and was very easy to make. I am normally not a fan of pumpkin pie but this was lighter and more flavorful and really a treat. I added nutmeg and cinnamon and cooked it for longer at 325 degrees after reading other posts about the crust burning - was a real hit at our Thanksgiving dinner.
I will definitely save and reuse this recipe!

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So good! I did everything the same, except instead of using a spring-form or cake pan I used two pie pans. Came out perfectly-no cracking. This pie is more delicious and lighter then regular pumpkin pie. Also it took about 45 mins to cook

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Took this recipe for a pre-Thanksgiving test-drive last week, and was happy with the results. I did alter a few things: decreased the sugar to 1/2 cup (which was plenty, cut the cream cheese by half (still good, but would have been better with the full amount! added cinnamon, crushed cloves and nutmeg to taste. I also didn't have any cream so I used 50/50 mix of evaporated milk and regular 1%. Pretty good! I would advise is to make it 1 day before serving -- taste better once it has settled for a while.

Happy Thanksgiving!