Decadent Hazelnut Pumpkin Cream Pie
Indulge in a delightful twist on a classic dessert with this Decadent Hazelnut Pumpkin Cream Pie. Inspired by Sunny Anderson's original recipe from the Food Network, this pie combines the warm spices of pumpkin with the rich, nutty flavor of hazelnut coffee creamer. The buttery graham cracker crust provides the perfect crunchy base, while the creamy filling is a luscious blend of cream cheese, pumpkin puree, and spices. Each slice promises a burst of flavor and a velvety texture, making it an instant favorite for holiday gatherings or any special occasion. Your friends and family will be asking for seconds!
12
Servings
267
Calories
11
Ingredients
Ingredients
Graham crackers
2 cups (Crushed)
Sugar
3 tablespoons (Granulated)
Hazelnut-flavored coffee creamer
3 tablespoons (Powdered, divided)
Butter
1/2 cup (Melted)
Cream cheese
8 ounces (Softened)
Brown sugar
3/4 cup (Packed)
Eggs
3 (Large)
Pumpkin puree
15 ounces (Canned)
Heavy cream
1/2 cup (Whipping cream)
Allspice
1/4 teaspoon (Ground)
Salt
1/2 teaspoon (Kosher or sea salt)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, 1 tablespoon of hazelnut-flavored coffee creamer, and melted butter. Mix until well combined.
3
Press the crust mixture evenly into the bottom and up the sides of a 9-inch or 10-inch springform pan or cake pan.
4
In a separate mixing bowl, beat the cream cheese until smooth, then gradually add the brown sugar, mixing until well combined.
5
Add the eggs one at a time, mixing well after each addition, followed by the pumpkin puree. Mix until the filling is smooth and well blended.
6
In a small bowl, whisk together the remaining 2 tablespoons of hazelnut coffee creamer, allspice, and salt with the heavy cream. Once combined, gently fold this mixture into the pumpkin filling until fully incorporated.
7
Pour the pumpkin filling into the prepared crust and smooth the top with a spatula.
8
Bake in the preheated oven for about 35 minutes, or until the center is set and the edges are lightly golden.
9
Remove from oven and let it cool to room temperature before serving. For the best flavor and texture, refrigerate for at least 2 hours before enjoying.
Nutrition Information
18g
Fat
19g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Hazelnut Pumpkin Cream Pie?
It is a rich dessert that combines the warm spices of pumpkin with hazelnut coffee creamer, cream cheese, and a graham cracker crust.
Who inspired this pumpkin pie recipe?
This recipe was inspired by Sunny Anderson's original version from the Food Network.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before you begin baking.
How many servings does this pie produce?
This recipe yields approximately 12 servings.
What are the ingredients for the crust?
The crust consists of 2 cups of crushed graham crackers, 3 tablespoons of sugar, 1 tablespoon of powdered hazelnut coffee creamer, and 1/2 cup of melted butter.
What size pan should I use?
You should use a 9-inch or 10-inch springform pan or cake pan.
How much pumpkin puree is required?
The recipe requires one 15-ounce can of pumpkin puree.
Does the cream cheese need to be softened?
Yes, the 8 ounces of cream cheese should be softened to ensure a smooth, lump-free filling.
What type of hazelnut creamer is used?
The recipe calls for powdered hazelnut-flavored coffee creamer, divided between the crust and the filling.
How many eggs are needed for the filling?
This recipe uses 3 large eggs.
What kind of sugar is used in the pumpkin filling?
The filling uses 3/4 cup of packed brown sugar.
What spices give the pie its flavor?
The recipe uses 1/4 teaspoon of ground allspice and 1/2 teaspoon of salt.
Is heavy cream included in the recipe?
Yes, 1/2 cup of heavy whipping cream is folded into the pumpkin filling.
How long does the pie need to bake?
Bake the pie for about 35 minutes in the preheated oven.
How do I know when the pie is done?
The pie is ready when the center is set and the edges are lightly golden.
Does the pie require refrigeration?
Yes, for the best flavor and texture, it should be refrigerated for at least 2 hours after cooling to room temperature.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
How much fat is in one slice of pie?
There are 18 grams of fat per serving.
How many carbohydrates are in a serving?
Each slice contains 19 grams of carbohydrates.
What is the protein content of the pie?
Each serving provides 3 grams of protein.
What type of salt is recommended?
The recipe suggests using 1/2 teaspoon of kosher or sea salt.
How many total ingredients are in this recipe?
There are 11 total ingredients required for this pie.
Can I use a regular cake pan instead of a springform pan?
Yes, a 9-inch or 10-inch cake pan can be used if a springform pan is unavailable.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically tagged for Thanksgiving and holiday dessert occasions.
What kind of pumpkin should I buy?
Use 15 ounces of canned pumpkin puree for this recipe.
How is the hazelnut creamer added to the filling?
Whisk 2 tablespoons of hazelnut creamer with allspice, salt, and heavy cream before folding it into the pumpkin mixture.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F (175°C).
What is the texture of the finished pie?
The pie has a velvety, luscious texture with a crunchy graham cracker crust.
Should I mix the eggs all at once?
No, add the eggs one at a time, mixing well after each addition.
Can I serve this pie warm?
While it can be eaten at room temperature, refrigeration for at least 2 hours is recommended for the best flavor.