Pumpkin-Hazelnut Crunch Pie
Pumpkin-Hazelnut Crunch Pie is an moderately easy dinner. Made with 1 (16 oz.) can pumpkin, 3/4 c. sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/2 tsp. ground nutmeg, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a large bowl, mix pumpkin, sugar, cinnamon, ginger and nutmeg.
Add eggs.
Beat lightly with fork.
Stir in sour cream and milk; mix well.
In a medium bowl, combine brown sugar and melted margarine; stir in nuts.
Pour filling into pastry shell. Sprinkle evenly with nut topping.
Bake at 375Β° for about 45 minutes.
Cover and chill to store.
π· Perfect Pairings
Complete your meal with these
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