HAZELNUT PUMPKIN PIE
2 cups graham crackers
3 tablespoons sugar
3 tablespoons hazelnut-flavored coffee creamer (powder-divided)
1⁄2 cup butter
8 ounces cream cheese
3⁄4 cup brown sugar
3 eggs
1 (15 ounce) can pumpkin puree
1⁄2 cup heavy cream
1⁄4 teaspoon allspice
1⁄2 teaspoon salt
3 tablespoons sugar
3 tablespoons hazelnut-flavored coffee creamer (powder-divided)
1⁄2 cup butter
8 ounces cream cheese
3⁄4 cup brown sugar
3 eggs
1 (15 ounce) can pumpkin puree
1⁄2 cup heavy cream
1⁄4 teaspoon allspice
1⁄2 teaspoon salt
DIRECTIONS
Heat oven to 350.
To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
Pour into crust and bake for 35 minuets or until center is set.
Allow to cool before serving.
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Heat oven to 350.
To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
Pour into crust and bake for 35 minuets or until center is set.
Allow to cool before serving.
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https://www.facebook.com/michele.wrecsics.7?fref=nf
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