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+ servings
slice of hazelnut pumpkin pie topped with whipped cream on a black plate.

Hazelnut Pumpkin Pie

Published by Kate
This two-layer pie is a delicious way to enjoy two varieties of pie in one!
5 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 612 kcal

Ingredients
  

For the crust:

  • ½ cup unsalted butter, well chilled
  • cups all purpose flour
  • ¼ teaspoon kosher salt
  • 5–6 tablespoons ice water

For the hazelnut layer:

  • ½ cup light corn syrup
  • cup brown sugar
  • 2 tablespoons melted butter
  • 2 eggs
  • ½ teaspoon orange zest
  • 1 tablespoon cornstarch
  • 1 cup chopped hazelnuts

For the pumpkin layer:

  • cups canned pumpkin purée
  • 1 egg
  • 2 tablespoons heavy cream
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves

For the whipped cream:

  • ¾ cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • To garnish: strips of orange peel

Instructions
 

For the crust:

  • Place the flour and salt in the bowl of a food processor.
  • Cut the butter in half lengthwise, then flip it on its side and cut in half lengthwise again to make 4 long sticks. Cut the sticks horizontally into 8 pieces each. Place the butter in the food processor and pulse 10–12 times, or until the butter is in marble-sized chunks.
  • Add 4 tablespoons of water and pulse until mixture starts to form a dough. Pinch a handful of dough together to test it—if it holds together, it’s ready. If it falls apart, continue adding water 1 tablespoon at a time, pulsing between each addition.
  • Place the dough on a 12x12 inch piece of plastic wrap. Gather the dough into a ball, flatten it slightly, and then wrap entirely with the plastic wrap. Refrigerate for at least 30 minutes or up to 2 days.
  • Preheat the oven to 350°F. Remove one disk of dough and place on a floured surface. Using a rolling pin dusted with flour, roll the dough into an 11–12 inch circle. I find that rotating the dough 45° after every roll of the rolling pin ensures a circular shaped crust (or thereabouts—it doesn’t have to be perfect).
  • Place the dough in a 9-inch deep dish pie plate. Trim any additional crust on the edges, leaving ½ inch of dough as an overhang.
  • Roll the extra dough over into the center of the pie to create an edge. Pinch the extra dough lightly with your fingers to help it adhere. Place the pie plate in the refrigerator while you make the filling.

For the hazelnut layer:

  • Place the butter, corn syrup, and ⅔ cup brown sugar in a small saucepan. Heat over medium heat, whisking occasionally, until the sugar is dissolved and the butter is melted. Remove from the heat and let cool slightly.

For the pumpkin layer:

  • Place the pumpkin purée, 1 egg, 2 tablespoons heavy cream, ½ cup brown sugar, cinnamon, nutmeg, and cloves in a medium-sized bowl. Whisk to combine.
  • In another medium-sized bowl, whisk together the 2 eggs and cornstarch thoroughly. Strain the mixture through a fine mesh sieve if there are any lumps.
  • Add the orange zest and ½ cup of the warm corn syrup mixture. Whisk quickly to combine. Add the remaining corn syrup mixture and whisk until completely combined.

Assembling the pie:

  • Remove the crust from the refrigerator. Pour the pumpkin mixture into the crust. Smooth with a spatula.
  • Sprinkle the hazelnuts evenly over the top of the pumpkin mixture. Pour the corn syrup mixture evenly over the hazelnuts.
  • Place the pie in the oven and bake for 45 minutes.
  • Check the pie—if the crust is already golden brown, place a piece of foil over the top of the pie to prevent the crust from burning. Regardless, return the pie to the oven and cook for another 15–20 minutes, or until the center wiggles only slightly when moved.
  • Remove pie from the oven and let it cool completely.

For the whipped cream:

  • Place ¾ cup of heavy whipping cream in the bowl of a stand mixer. Add 1 tablespoon powdered sugar. Beat on medium speed until the cream holds soft peaks.
  • Slice pie into 6–8 slices and serve with a dollop of freshly whipped cream. Garnish with orange peel if desired.

Notes

Tip: Pie plates are all different sizes. This recipe calls for a deep dish pie plate. If your pie plate is smaller, hold back a little of each filling so that it doesn’t overflow.

Nutrition

Calories: 612kcalCarbohydrates: 72gProtein: 8gFat: 35gSaturated Fat: 16gCholesterol: 135mgSodium: 133mgPotassium: 300mgFiber: 3gSugar: 51gVitamin A: 8063IUVitamin C: 3mgCalcium: 93mgIron: 3mg
Keyword hazelnut pumpkin pie
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