Hazelnut Pumpkin Pie

Our twist on the traditional pumpkin. The nostalgic taste of pumpkin pie with a subtle hazelnut flavor.

These pies are perfectly portioned so you can avoid the mess of cutting and cleaning. These are also perfect for potlucks or gifting, just pack them in a box and add a bow! Don't forget to use your extra pie crust dough to decorate the top of your pumpkin pies!

tips & tricks:

Pumpkin:

The filling revolves around your pumpkin! Either get yourself a pumpkin and make your own pumpkin puree or be lazy, like us, and get a good can of pumpkin. We suggest Libby's 100% pure pumpkin.

Cornstarch:

This is a crucial ingredient to getting the perfect filling. The cornstarch is the perfect egg replacement, it allows the filling to stay firm.

Homemade:

Homemade hazelnut butter! This is so easy to make and it really makes a difference in the flavor of your pie. Here is a video on how we make our own hazelnut butter.

Don't forget to make this pie even more perfect with some vegan vanilla ice cream ✨ The cold creamy ice cream is perfect with the soft & nutty pie filling and the buttery & flaky crust.

Look at that flaky pie crust and the layer of pumpkin & hazelnut butter! Check out our video on how to make an easy vegan pie crust.

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Serving Size: 8 pies

Prep Time: 45 mins (+1 day for the dough to chill)

Cook Time: 1 hr

Total Time: 1 day and 1 hr 45mins

Description

An unexpected perfect pairing: pumpkin and hazelnut. These pies are creamy, nutty, and perfectly spiced 🥧

Ingredients:

Pie Crust

1 cup all-purpose flour

1 stick of plant-based butter

¼ tsp salt

Ice Water

Pie Filling

1 (15 oz) can pumpkin puree

¾ cup almond milk (or any plant milk)

½ cup maple syrup (or any sweetener of choice)

1 tsp cinnamon

1 tsp pumpkin pie spice

½ tsp salt

3 tbsp cornstarch

½ cup homemade hazelnut butter

Instructions:

Pie Crust *

1. Prepare your pie crust, the night before you bake your pies.

2. Combine flour and salt in a medium bowl or food processor.

3. Add in cold butter, pulse 20 times with a food processor. Or smash with a fork until the dough resembles wet sand.

4. Pour in cold water and combine till the dough can be shaped into a ball.

5. Wrap with cling film. Set in the fridge to chill overnight.

Pie Filling

1. In a bowl add canned pumpkin, almond milk, maple syrup, cinnamon, pumpkin pie spice, salt, and cornstarch. Mix with a whisk until smooth

Assemble

1. Preheat oven to 350F.

2. Roll out the pie dough until 1 cm thick. Use a glass up to cut out circles with the dough.

3. Reshape leftovers into a ball and let chill. Re-roll dough and cut out circles until there's little to no more dough (we used the leftover dough to create cute animals to place on top of the pie)

4. Press the dough into your muffin tin, use the pinch and fold method to crimp the edges.

5. Add one tablespoon of hazelnut butter then pour the pie filling about ¾th of the way

6. Bake for 1 hour. Let it cool at room temperature for at least 30 mins, then you're free to enjoy!

7. To store pies, place in an airtight container in the fridge for up to 5 days.

Notes

*Keep your dough cold!