Gingersnap and Hazelnut Crust
Pumpkin Pie
This recipe was found in Saveur Magazine November 2011. I enjoy the flavors of both ginger and hazelnuts. The family gave two thumbs up and a great review for the pie and crust. This will be my new recipe for pumpkin pie!
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Ingredients:
1 1/2 cups (about 8 oz.) finely ground gingersnap
cookie crumbs
cookie crumbs
3/4 cup finely ground hazelnuts
6 tablespoons unsalted butter
3 tablespoons light brown sugar, packed
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Directions:
Preheat the oven to 325.
Combine gingersnap crumbs, hazelnuts, butter and brown sugar in a food processor and process until evenly combined. Place mixture in pie dish and pat evenly on bottom and sides of dish. Bake 10 minutes until set. Let cool and set aside. When cooled, gently pour pumpkin pie filling into crust.
Combine gingersnap crumbs, hazelnuts, butter and brown sugar in a food processor and process until evenly combined. Place mixture in pie dish and pat evenly on bottom and sides of dish. Bake 10 minutes until set. Let cool and set aside. When cooled, gently pour pumpkin pie filling into crust.
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Toast the hazelnuts for a fuller flavor of the nut. Place on a baking pan and toast 15 minutes in a 350 oven. Place in a dish towel and wrap or roll covering the nuts in layers of the towel allowing to cool. When cool, roll the towel into a "purse" and rub the nuts brisk. This will remove the skins and make a more flavorful rich nut flavor. Then grind fine for the recipe.
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