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Hazelnut and Honey Pumpkin Pie

A nut-topped cake on a wood slice stand, with Nate's Honey and pumpkins, on a dark backdrop.
Make your Thanksgiving Day dessert a little more interesting with this creative take on the traditional pumpkin pie.

Yield 8-10 Servings
Prep Time 10 Minutes
Total Time 50 Minutes

Ingredients

Crust

  • ¾ cup butter, melted
  • 1½ cups rolled oats
  • 1½ cups hazelnuts, chopped
  • ½ cup flour
  • ½ cup sugar

Filling

  • Two 15 oz cans pumpkin purée
  • 1⅓ cups Nate’s 100% Pure Honey, plus 2 Tbsp for drizzle
  • ⅓ cup flour
  • 5 eggs, beaten
  • 1 tsp apple pie spice
  • 1 tsp vanilla extract
  • ½ tsp salt
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Directions

Crust

Preheat oven to 350°F. Combine all crust ingredients and press all but 1 cup into a 10-inch, lightly greased and floured springform pan. Set aside extra hazelnut mixture. Bake for 10 minutes.

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.

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