Hazelnut Pumpkin Pie Food

LINZER-HAZELNUT PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust and topping: Combine the flour, granulated sugar and salt in a medium bowl and mix with a fork. Drizzle in the melted butter and mix until well combined. Remove 3/4 cup of the mixture to a small bowl; add the hazelnuts and mix with your fingers until large clumps form. This will be the topping; refrigerate until ready to use. Press the remaining mixture into the bottom and up the side of a 9-inch pie plate. Freeze until firm, about 10 minutes.
• Prick the bottom and side of the crust in several places with a fork. Line with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, 12 to 15 minutes. Remove the foil and weights (if the foil sticks to the crust, you may need to bake it a few more minutes). Continue baking until the bottom of the crust is dry and lightly browned, 5 to 8 more minutes. Transfer to a rack and let cool 5 minutes, then use a small spoon to gently press together any small cracks while the crust is still warm. Spread the jelly over the bottom and up the side; let cool completely.
• Meanwhile, make the filling: Whisk the pumpkin puree, half-and-half, granulated sugar, eggs and cinnamon in a large bowl until smooth. Set the cooled crust on a rimmed baking sheet; pour in the pumpkin filling (it will be quite full). Bake 20 minutes, then remove from the oven and sprinkle with the hazelnut topping. Continue baking until the filling is set, 30 to 40 more minutes. (Tent with foil if the pie is browning too quickly.) Transfer to the rack and let cool completely. Lightly dust with confectioners' sugar just before serving.

HAZELNUT PUMPKIN PIE

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.

SPICED PUMPKIN PIE WITH HAZELNUT PRALINE

Steps:

• For praline:
• Line rimmed baking sheet with foil. Mix 1/3 cup water and cream of tartar in small saucepan. Add sugar; stir over low heat until sugar dissolves. Increase heat; boil without stirring until golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 11 minutes. Add nuts; swirl to combine. Pour praline onto baking sheet, spreading with metal spatula. Cool.
• Break praline into chunks; grind half finely in processor. Reserve powder for filling and remaining chunks for garnish. (Can be made 5 days ahead. Store in airtight container at room temperature.)
• For crust:
• Blend flour, sugar, and salt in processor. Add shortening and butter; cut in using on/off turns until mixture resembles coarse meal. Transfer to medium bowl. Mix 2 tablespoons ice water and vinegar in small bowl and add to flour mixture. Stir until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 45 minutes.
• Roll out dough on floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch. Turn edges under; crimp. Freeze 45 minutes.
• Preheat oven to 400°F. Bake crust until edges begin to brown, pressing with back of fork if crust bubbles, about 12 minutes. Remove crust from oven. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Whisk praline powder, pumpkin, and next 10 ingredients in medium bowl to blend.
• Pour filling into warm crust. Bake until filling is puffed around edges and just set in center, about 45 minutes. Transfer pie to rack; cool. (Can be made 1 day ahead. Cover loosely and chill.)
• For topping:
• Beat cream and sugar in bowl until peaks form. Transfer cream to pastry bag fitted with large star tip. Pipe rosettes around top edge of pie. Garnish with praline chunks.

HAZELNUT DEEP DISH PUMPKIN PIE

Steps:

• Preheat oven to 350.
• Crust:.
• Grind graham crackers in food processor until fine crumbs. Add sugar, hazelnut creamer, melted butter, and salt. Mix till combined.
• Pour into a springform pan. Press into pan with a flat glass. Push in center and work your way around pan.
• Filling:.
• Put cream cheese in a bowl. Add pumpkin. Mix till blended. Add brown sugar. Mix. Then add the eggs and mix. Add heavy cream (maybe 1cup - 1/2 cup), all spice, and hazelnut powder creamer just to flavor filling. Mix till combined.
• Pour filling into crust.
• Place pan in oven. Bake for 40 minutes but check in 35 minutes. To check pie give the pie a giggle.
• After cooling remove springform ring. Serve cooled.

HAZELNUT PIE

Steps:

• In a large bowl,mix everything except the hazelnuts (and the pie shell of course) until smooth.
• Add hazelnuts and mix until well incorporated.
• Pour into pie shell.
• Bake in a 350 degree oven for 45 minutes.
• Remove from oven and allow to stand of at least 20 minutes before cutting.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.