Hazelnut Pumpkin Pie ~ enjoy

Hazelnut Pumpkin Pie
1 pie crust

Recipes and Tips for Your Health and Well Being

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

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We publish calendars, weekly planners, and greeting cards that nurture your heart, renew your soul, and expand your mind. Sharing the diversity of world cultures and sacred traditions as well as the inspiration and beauty of the natural world is our passion. We focus on illuminating the sacred dimensions of everyday life — healthy living, mindfulness, creativity, and earth awareness. WE PLANT TREES to offset our carbon footprint — more than ONE MILLION and growing! Each year we plant over 20 times the number of trees used to create our products

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