Hazelnut Pumpkin Pie
1 pie crust

15 ounces (about 1 3/4 cups) canned pumpkin pulp
2 eggs, lightly beaten
1 1/2 cups plain hazelnut milk
3/4 cup dark brown sugar, lightly packed
1/2 teaspoon salt 2 teaspoons ginger
1 teaspoon cinnamon 1 teaspoon coriander (optional)
2 teaspoons vanilla
2 tablespoons fresh ginger, peeled and coarsely grated
1 cup hazelnuts, chopped
Preheat oven to 425° F. Press crust into a 9-inch pie pan and crimp edge. Combine remaining ingredients except nuts, stirring well. Pour into pie shell and bake 15 minutes. Reduce heat to 350° F, scatter hazelnuts over the top and bake for 45 minutes or until pie is done (knife blade comes out clean). Let stand for 30 minutes. Serve warm or cold. Serves at least 1.

From Year of Healthy Living – by Ann Lovejoy