Q1: What is a "Linzer torte" or a "Linzer-style" pie?

A Linzer torte is a classic Austrian pastry that is one of the oldest known cakes in the world. It is traditionally made with a rich, buttery crust that contains ground nuts (usually almonds or hazelnuts), a filling of a tart fruit preserve (like red currant or raspberry), and a distinctive lattice top. This recipe cleverly incorporates the key elements—the nutty crust/topping and the jammy layer—into a classic American pumpkin pie.

Q2: Why do you add the crumble topping halfway through the baking time?

This is a brilliant professional technique! The pumpkin filling starts as a very liquidy custard. If you were to put the heavy crumble topping on at the very beginning, it would sink down into the wet filling. By baking the pie for the first 20 minutes, you are allowing the custard to partially set . This creates a surface that is firm enough to support the weight of the crumble topping, ensuring it stays beautifully on top where it can get golden brown and crispy.

Q3: Can I make this pie ahead of time for Thanksgiving?

Yes, this is an absolutely perfect make-ahead dessert! You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days . The flavors will actually have even more time to meld and will be even more delicious!

Q4: Do I have to blind-bake the crust first? Yes, for this style of pie, it is absolutely essential.

A wet custard filling, like this one, will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.

Q5: Can I use a different kind of nut in the topping?

Of course! While the hazelnut flavor is a classic component of a Linzer torte, this pie would also be absolutely delicious with an equal amount of coarsely chopped, toasted pecans or walnuts .

The Best Elegant Linzer-Hazelnut Pumpkin Pie

A creative hybrid dessert, this Linzer-Hazelnut Pumpkin Pie combines the elements of a classic pumpkin pie with a nutty, crumbly Linzer-style crust and topping. A simple, press-in shortbread crust is made from flour and melted butter. The crust is blind-baked and then coated with a thin layer of red currant jelly or raspberry jam. A smooth, spiced pumpkin custard filling is poured in, and the pie is finished with a crunchy streusel topping made from a reserved portion of the crust mixture combined with coarsely chopped hazelnuts.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour 23 minutes
Total Time: 5 hours (includes chilling and cooling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Ingredients

For the Crust and Topping:
2 cups all-purpose flour
2/3 cup granulated sugar
1/4 teaspoon salt
10 tablespoons unsalted butter, melted
1/2 cup blanched hazelnuts, coarsely chopped
1/2 cup red currant jelly or seedless raspberry jam
For the Filling:
1 (15-ounce) can pure pumpkin puree
3/4 cup half-and-half
2/3 cup granulated sugar
2 large eggs
1/2 teaspoon ground cinnamon
For Garnish:
Confectioners’ sugar, for dusting

Instructions

Preheat the oven to 350°F.
Make the Crust and Topping: In a medium bowl, combine the flour, granulated sugar, and salt. Drizzle in the melted butter and mix until well combined.
Remove 3/4 cup of this mixture to a small bowl; add the chopped hazelnuts and mix with your fingers to form large clumps for the topping. Refrigerate this topping.
Press the remaining mixture into the bottom and up the sides of a 9-inch pie plate. Freeze the crust for 10 minutes until firm.
Blind-Bake the Crust: Prick the bottom of the crust with a fork. Line it with foil and fill with pie weights or dried beans. Bake for 12 to 15 minutes.
Remove the foil and weights. Continue baking for 5 to 8 more minutes, until the bottom is dry and lightly browned. Let the crust cool for 5 minutes, then spread the jelly over the bottom and up the sides. Let it cool completely.
Make the Filling and Bake: In a large bowl, whisk together the pumpkin puree, half-and-half, granulated sugar, eggs, and cinnamon until smooth.
Set the cooled crust on a rimmed baking sheet. Pour the pumpkin filling into the crust.
Bake for 20 minutes. Remove the pie from the oven and sprinkle with the chilled hazelnut topping.
Continue baking for 30 to 40 more minutes, until the filling is set. Tent with foil if the topping browns too quickly.
Let the pie cool completely on a wire rack. Lightly dust with confectioners’ sugar just before serving.

Notes

This recipe cleverly uses one mixture for both the press-in crust and the crumbly hazelnut topping.
Blind-baking the crust is a key step to ensure it stays crisp under the wet custard filling.
The layer of jelly between the crust and filling adds a bright, fruity note and helps to seal the crust.
The hazelnut topping is added partway through the bake to prevent it from burning.

Find it online: https://www.eatswithsoul.com/hazelnut-pumpkin-pie/