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Pumpkin Hazelnut Pie
3 slightly beaten eggs
1 15-ounce can pumpkin
3/4 cup sugar
1/2 cup light-colored corn syrup
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 unbaked 9-inch pie crust
1 cup chopped hazelnuts
Whipped cream (optional)
In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts.
Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time.
If desired, serve with whipped cream. Makes 8 servings.
Note: To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.
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