Hazelnut Deep Dish Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My family enjoyed this pie. It's a Sunny Anderson recipe. Note: I watched this on t. There was no amounts given for the heavy cream, allspice, or hazelnut powdered creamer. I used Splenda for baking for the sugar, Splenda brown sugar and sugar free hazelnut creamer. Since I didn't have the exact measurements for the filling I used 1/2 cup light cream in place of the heavy cream as that's what I had on hand. I used 1/4 tsp allspice, and I used 2 tsp coffee creamer. Ingredients:
9 whole graham crackers |
3 tablespoons sugar |
1 tablespoon powdered hazelnut-flavored coffee creamer |
1/2 cup butter, melted (1 stick) |
1 pinch salt |
8 ounces cream cheese, softened (regular or lite) |
15 ounces pumpkin puree |
3/4 cup brown sugar (3 - 1/4 cups) |
2 eggs |
heavy cream (1/2 - 1 cup ) |
allspice |
hazelnut powdered coffee creamer |
Directions:
1. Preheat oven to 350.
2. Crust:.
3. Grind graham crackers in food processor until fine crumbs. Add sugar, hazelnut creamer, melted butter, and salt. Mix till combined.
4. Pour into a springform pan. Press into pan with a flat glass. Push in center and work your way around pan.
5. Filling:.
6. 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.
7. Pour filling into crust.
8. Place pan in oven. Bake for 40 minutes but check in 35 minutes. To check pie give the pie a giggle.
9. After cooling remove springform ring. Serve cooled.
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