Chiffon Pumpkin Pie with Hazelnut Crunch Topping
2 cups pumpkin puree, or one 16 ounce can pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1 8-ounce carton low-fat sour cream
1/2 cup milk
1/2 cup brown sugar
3 tablespoons margarine or butter, melted
1 cup chopped hazelnuts (filberts) or pecans
Pastry for nine-inch single-crust pie or one frozen pie crust
For pie filling, in a large mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Mix well.
Add eggs, one at a time beating lightly with a rotary beater after each addition.
Stir in sour cream and milk. Mix well. Set aside.
For nut topping, in a medium bowl combine brown sugar and melted margarine or butter. Stir in chopped hazelnuts or pecans.
Line a nine-inch pie plate with pastry. Bake at 350°F for ten minutes. Remove and pour the filling into the pastry shell. Sprinkle evenly with nut topping.
To prevent overbrowning, cover the edge of the pie shell with foil. Bake at 375°F oven 25 minutes. Then remove foil and continue to bake about 20 minutes more or until center appears nearly set when shaken. Cool on a wire rack. Serve chilled. Refrigerate leftovers for up to 3 days.
Serves 8.