Hazelnut Pumpkin Deep-dish Pie
Hello, Everyone! Today's post features a recipe for 'Hazelnut Pumpkin Deep-dish Pie' by Food Network's Sunny Anderson. I think it's a great holiday dessert choice.
Hazelnuts, pumpkin pie and cheesecake are among my vast list of favorite foods! I've never tasted a pumpkin pie containing cheesecake and hazelnut flavors. So, Sunny Anderson's recipe combining these flavors has peaked my interest. The pie she's prepared looks so delicious (and it's pretty)!
As I've mentioned, hazelnuts are one of my favorites. If you've ever eaten a fresh/raw hazelnut that you cracked open the shell of yourself, you know precisely how delicious that nut is. I have, and this is why I'll make substitutions for the hazelnut creamer with one of the three choices I've mentioned below. I want as much of that delicious hazelnut flavor as I can get, along with the nutritional benefits of the hazelnut, in the pie. Since I love to incorporate fresh, organically-produced ingredients into my meals, desserts and snacks as much as I possibly can, I will:
- use organic, finely ground hazelnuts as a substitute for the hazelnut creamer
- OR use an organic, food-grade hazelnut essential oil as a substitute for the hazelnut creamer
- OR use a bit of hazelnut butter (similar to peanut butter rather than dairy/cow milk butter) in the pumpkin puree and cream cheese mixture, as a substitute for the hazelnut creamer
While looking for a suitable hazelnut product to display with this post, I discovered the 'Organic Raw Hazelnut (Filbert) Butter' (pictured above-left) by 'Better Than Roasted'. Then, I searched for the brand's website and discovered 'Better Than Roasted' and Blue Mountain Organics. I'm so pleased about these discoveries because I, now, know of more resources for healthier foods!
I hope you enjoy the video and the recipe!
Thank-you for visiting! Enjoy this blog!
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