Hazelnut Pumpkin Pie

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it took twice as long to cook as it says and it leaked in my oven, had to put on a cookie sheet............but it was yummy

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I saw Sunny make this in the episode and knew I had to try it! You wouldn't know it had hazelnut in it unless you are told but it really makes the difference. My kids and I had a blast making this for Thanksgiving and it was fantastic! I think we'll make it again just for us because it was that good!

The only problem I had was with the timing it took 50-60 min to cook which made my crust a little hard around the edges but the kids said they loved that part! Overall yummy!

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I followed the directions on the recipe exactly, except that my springform pan was a 10 inch. The crust was perfect and easily filled the sides of my pan. I used the glass technique she used on the show and why on earth did I not ever think of that before? I'll never attempt any other method of smoothing out a crumbly crust again.

The pie was well received and described as light and tasty. For my personal taste, it was just not quite sweet enough. I will make it again, but will either add more sugar or perhaps some davincis hazelnut syrup to amp up the hazelnut flavor.

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I made this pie yesterday. It does need to be baked longer: I had mine in an electric oven for 1 hour and 10 minutes at 350 degrees. I actually forgot to put the sugar in the crust...didn't matter one bit! It's light and delicious. It is true that there is not a strong pumpkin flavor. Nobody seemed to care as my family gave me a big thumbs up. Thanks Sunny! I'll be making this one again. :

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Thanks again Sunny for another winner. Made this pie exactly as directed except had to bake it longer. jJust watch until no longer jiggles in the middle. This will be my new go to recipe for pumpkin pie. Miles above and beyond tradtional recipes

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This pie is wonderful!!!!!! I am not usually a fan of hazelnut, but this i Love!

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Oh my gosh, my family usually hates pumpkin pie, and Sunny has definitely nailed this recipe! I have NEVER made a pie before, and this recipe was easy enough to nail in one shot. The filling was creamy and the crust was perfectly matched with the filling. [Maybe it was the hazelnut creamer that was subliminally telling my thoughts that the filling was married with the crust!] My suggestions: my oven is kind of weak so I had to lower to temperature to 300 degrees to bake for an additional 30 minutes. Also, I added an extra cup of the graham crust recipe because it was not enough to cover a 9 inch diameter springform pan. Plus, to make this pie extra special, I served it with some vanilla ice cream right out of the oven after cooling for 10 minutes. This is the perfect ending to great Thanksgiving meal! This pie is even delicious cold the day after you make it. Thanks Sunny!

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it was easy and the taste was the best i had alot of comments on this pie made my mother-in jealous LOVED IT

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I made this last Thanksgiving, after seeing Sunny make it on the Dear Food Network Thanksgiving special. I'm so glad I did! It was so easy, so flavorful & surprisingly "light" -just the perfect dessert for an after Thanksgiving feast!
I didn't have a springform pan at the time -but, this year I do! I had to use whipped cream to cover up a few cracks on the top. I ended up having to bake mine a little longer, too -just like the recipe says -until the center is set -so, mine was in for almost an hour - but, didn't ruin the taste of the pie one bit! It was moist & delicious! Anyway, this recipe is so great & it just looks so festive for the holiday! Also, I really loved the rich buttery crust & the hazelnut powdered coffee creamer flavor added in, I thought -gave it such a surprising nice flavor combined with the pumpkin! Thanks so much for this recipe! I plan to make this every Thanksgiving holiday, now!

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I have made this recipe twice and the flavor is delicious but my pie always comes out very airy and gooey like extremely soft, i would like a creamy texture not one of whipped cream. If anyone couls help thanx! but overall grreat pie! different!