HAZELNUT PUMPKIN PIE
Provided by Sunny Anderson
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- 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.
LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM
We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Number Of Ingredients 10
Steps:
- Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
- Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
- Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
- Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.
LINZER TART
This lovely versatile tart shows up regularly at family gatherings. I can customize it for any holiday occasion by using different-shaped cookie cutouts...or different fruit fillings. And even my picky children gobble it up!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm., Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves., Bake at 375° for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.
Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 132mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT PUMPKIN PIE
I love putting new twists on old favorites. In my version of pumpkin pie, a crunchy hazelnut topping complements a creamy pumpkin filling in a tender, flaky crust. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., In a large bowl, whisk the filling ingredients until blended. Pour into pastry., In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 50-55 minutes or until a knife inserted in the center comes out clean., Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 571 calories, Fat 33g fat (16g saturated fat), Cholesterol 146mg cholesterol, Sodium 344mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.
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.
Provided by tammarie
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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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