Hazelnut Pumpkin Pie Recipe

This decadent Hazelnut Pumpkin Pie is made with graham cracker crumbs, creamy cream cheese, pumpkin puree, heavy cream, and hazelnut creamer. The result is a wonderfully rich and savory dessert with a subtle nutty flavor. This recipe is perfect for your holiday table or a cozy fall weekend, yielding 10 to 12 satisfying servings.

Hazelnut Pumpkin Pie Ingredients

For the Hazelnut Crust:

• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons hazelnut creamer, divided
• 1/2 cup butter, melted

For the Creamy Pumpkin Filling:

• 1 (8-ounce) package cream cheese, softened
• 3/4 cup light brown sugar, packed
• 3 eggs, large
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup heavy cream
• 1/4 teaspoon allspice
• 1/2 teaspoon salt

How To Make Hazelnut Pumpkin Pie

1. Preheat your oven: Heat your oven to 350∘F (175∘C).
2. Make the crust mixture: In a medium bowl, combine the graham cracker crumbs, sugar, 1 tablespoon of the hazelnut creamer, and the melted butter. Stir until all of the crumbs are evenly moistened.
3. Press the crust: Press the graham cracker mixture evenly into a 9- to 10-inch springform pan or cake pan. Make sure to press the mixture firmly up the sides and along the bottom of the pan to create a solid crust. Set this aside.
4. Combine the wet filling ingredients: In a large bowl, use a hand mixer or stand mixer to mix the softened cream cheese until smooth. Then, add the brown sugar and blend until creamy. Add the eggs one by one, mixing well after each addition. Finally, mix in the pumpkin puree.
5. Prepare the heavy cream mixture: In a small cup, stir the remaining 2 tablespoons of hazelnut creamer, allspice, and salt into the heavy cream until combined.
6. Finish the filling: Pour the prepared heavy cream mixture into the pumpkin mixture and blend everything until the filling is smooth and uniform in color. Be careful not to over-mix at this stage.
7. Bake the pie: Pour the creamy filling into your prepared crust. Bake for 35 minutes, or until the center of the pie looks set (meaning it jiggles only slightly when you gently shake the pan).
8. Cool completely: Remove the pie from the oven and allow it to cool completely to room temperature before you slice and serve it.

Recipe Tips

• Use Softened Cream Cheese: Make sure your cream cheese is at room temperature. This is key for a smooth filling without any lumps. If it’s cold, you’ll have a hard time incorporating it evenly.
• Do Not Overbake: This pie is a cross between a traditional pumpkin pie and a cheesecake. Overbaking will make the texture dry and may cause the filling to crack. Look for that slight wiggle in the center to know it’s done.
• Pumpkin Purée vs. Pie Filling: Always use 100% pumpkin purée, not canned pumpkin pie filling, which already has spices and sweeteners added. Using the wrong one will throw off the seasoning of this recipe.
• Cool Slowly: Allowing the pie to cool slowly to room temperature on a wire rack helps the filling set evenly and prevents the pumpkin from shrinking or cracking.

What To Serve Hazelnut Pumpkin Pie

This rich and satisfying dessert pairs wonderfully with simple, comforting beverages and toppings. For a classic finish, top each slice with a generous swirl of fresh whipped cream or a scoop of vanilla bean ice cream. To highlight the nutty flavor, sprinkle the top with some toasted and chopped hazelnuts before serving. For drinks, a warm chai latte, a strong cup of black coffee, or a smooth bourbon on the rocks all make great companions. If you’re serving it as part of a larger holiday meal, the subtle hazelnut and spice notes are a lovely way to finish a dinner of roast turkey or baked ham.

How To Store Hazelnut Pumpkin Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious in the refrigerator for up to 4 days.
• Freeze: You can freeze the entire pie or individual slices. Wrap the cooled pie tightly first in plastic wrap, and then in a layer of aluminum foil. You can keep it frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

Hazelnut Pumpkin Pie Nutrition Facts

• Calories: 290 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 310mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Frequently Asked Questions

• Why is my pie cracking on top? Cracks often happen when the pie is overbaked or cooled too quickly. To prevent this, bake it just until the center is set, and always let it cool slowly to room temperature on a countertop before transferring it to the fridge.
• Can I use a traditional pie dish instead of a springform pan? Yes, you can. A standard 9-inch pie dish will work, but you’ll lose the ability to easily remove the pie from the pan, which creates a cleaner presentation. If you use a traditional pie dish, the edges of your crust will not be as tall.
• Can I skip the hazelnut creamer? If you don’t have hazelnut creamer, you can substitute it with plain heavy cream or whole milk for the liquid. However, you will lose the subtle hazelnut flavor that makes this pie unique. For a similar flavor, you could add 1/2 teaspoon of hazelnut extract to the filling instead.

Try More Recipes:

• Baked Pumpkin Doughnuts Recipe
• Pumpkin Gingersnap Cheesecake With Salted Caramel Sauce Recipe
• Iced Pumpkin Cookies Recipe