Chiffon Pumpkin Pie with Hazelnut Crunch Topping
This version of pumpkin pie is a delicious difference from the
traditional pie but it is so good it may become a new family tradition.
- 2 cups pumpkin puree, or one 16 ounce can pumpkin
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 1 8-ounce carton low-fat sour cream
- 1/2 cup milk
- 1/2 cup brown sugar
- 3 tablespoons margarine or butter, melted
- 1 cup chopped hazelnuts (filberts) or pecans
- Pastry for nine-inch single-crust pie or one frozen pie crust
- For pie filling, in a large mixing bowl combine pumpkin, sugar,
cinnamon, ginger, and nutmeg. Mix well.
- Add eggs, one at a time beating lightly with a rotary beater
after each addition.
- Stir in sour cream and milk. Mix well. Set aside.
- For nut topping, in a medium bowl combine brown sugar and melted
margarine or butter. Stir in chopped hazelnuts or pecans.
- Line a nine-inch pie plate with pastry. Bake at 350°F for
ten minutes. Remove and pour the filling into the pastry shell.
Sprinkle evenly with nut topping.
- To prevent overbrowning, cover the edge of the pie shell with
foil. Bake at 375°F oven 25 minutes. Then remove foil and
continue to bake about 20 minutes more or until center appears
nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate
leftovers for up to 3 days.