Candied Hazelnut Pumpkin Pie

Ingredients

Crust
2 cups all-purpose flour
2 Tbsp. powdered sugar
1 tsp. salt
3/4 cup SilverBrook Grade AA Unsalted Butter,
cold, cut into 1/2-inch cubes - RFS Item 73410
1 tsp. vinegar
5-6 Tbsp. ice water

Pumpkin Pie
15 oz. Bountiful Harvest Fancy Pumpkin, Solid Pack
         RFS Item 19134
3/4 cup light brown sugar, packed
2 tsp. Culinary Secrets Pumpkin Pie Spice
         RFS Item 24138
2 Tbsp. all-purpose flour
3 eggs, beaten
2 Tbsp. Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping
2 Tbsp. all-purpose flour
1/4 cup light brown sugar, packed
1 Tbsp. Frangelico liqueur (optional)
3 Tbsp. SilverBrook Grade AA Unsalted Butter,
cold, cut into 1/2-inch cubes - RFS Item 73410
1/2 cup hazelnuts, peeled and chopped

Directions

Crust
1. In a bowl, stir together four, sugar and salt.
2. Using a pastry blender, cut butter cubs into flour mixture until pieces are pea-size.
3. Sprinkle vinegar over flour mixture, tossing with a fork.
4. Sprinkle 5 to 6 tablespoons of water, 1 tablespoon at a time, over four mixture, tossing with a fork each time until dough is moistened and crumbly.
5. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.

Filling & Topping
1. Preheat oven to 375 F.
2. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well.
3. Pour into pie crust. Fold a narrow strip of foil over edges of crust to prevent overbrowning; bake 30 minutes.
4. Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
5. Remove foil from pie and sprinkle with topping. Bake 15 to 20 minues more, or until knife inserted near center comes out clean. Cool on a wire rack.

Recipe and photo courtesy of Wisconsin Milk Marketing Board