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.
- 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/