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Hazelnut and Honey Pumpkin Pie

Make your Thanksgiving Day dessert a little more interesting with this more creative take on the traditional pumpkin pie.

Yield 8-10
Prep Time 10 minutes
Total Time 50 minutes


For the Crust:

  • 3/4 cup butter, melted
  • 1 1/2 cups rolled oats
  • 1 1/2 cups hazelnuts
  • 1/2 cup flour
  • 1/2 cup sugar

For the Filling:

  • 2 15-ounce cans pumpkin purée
  • 1 1/3 cup Nature Nate’s Raw & Unfiltered Honey, plus two additional tablespoons
  • 1/3 cup flour
  • 5 eggs, beaten
  • 1 teaspoon apple pie spice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


For the Crust:

Preheat oven to 350 degrees. Combine all crust ingredients and press all but one cup into a 10-inch lightly greased and floured springform pan. Set aside extra hazelnut mixture. Bake for 10 minutes.

For the Filling:

Stir together all filling ingredients, except the 2 tablespoons of honey, until very smooth and creamy. Pour into partially cooked crust. Evenly sprinkle remaining hazelnut mixture on top of the filling. Bake for about 40 minutes, until center is “set”. It will jiggle when gently moved back and forth if it is not yet set. Cool and drizzle remaining honey on top.