Make your Thanksgiving Day dessert a little more interesting with this creative take on the traditional pumpkin pie.
Directions
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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