Hazelnut Pumpkin Pie (Sunny Anderson) Recipe

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Hazelnut Pumpkin Pie (Sunny Anderson)
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Ingredients:

Directions:

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 367.07 Kcal (1537 kJ)
Calories from fat 165.38 Kcal
% Daily Value*
Total Fat 18.38g 28%
Cholesterol 84.85mg 28%
Sodium 348.26mg 15%
Potassium 51.87mg 1%
Total Carbs 47.55g 16%
Sugars 26.96g 108%
Dietary Fiber 1.43g 6%
Protein 4.49g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 1.4mg 8%
Calcium 33.9mg 3%
Amount Per 100 g
Calories 342.33 Kcal (1433 kJ)
Calories from fat 154.23 Kcal
% Daily Value*
Total Fat 17.14g 28%
Cholesterol 79.13mg 28%
Sodium 324.78mg 15%
Potassium 48.37mg 1%
Total Carbs 44.35g 16%
Sugars 25.14g 108%
Dietary Fiber 1.33g 6%
Protein 4.19g 9%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 1.3mg 8%
Calcium 31.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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