Creamy Pumpkin Pie with a Hazelnut Crust

This recipe is a holiday favorite that I go back to year after year. It is so easy which is great when you have seemingly endless other dishes to prepare. Yes, we just posted about our favorite pie crust, but what makes this recipe so very easy is its cheesecake-style crust. No rolling, no chilling; just press it into the pan and go.

 I found the original version of this recipe at Allrecipes.com a hundred years ago, but they were calling it a pumpkin cheesecake pie. Really, it is just an extra creamy version of a pumpkin pie with a graham cracker and nut crust. I have changed it to a hazelnut crust because, well, I had hazelnuts on hand when I made it. Oh, and I just love hazelnuts.

Creamy Pumpkin Pie with a Hazelnut Crust

• Crust:
  1 cup graham cracker crumbs
  1/2 cup ground toasted hazelnuts
  2 tablespoons dark brown sugar
  1/4 cup butter, melted
  Filling:
  1 (8 ounce) package cream cheese, softened
  3/4 cup packed dark brown sugar
  3 eggs, beaten
  1 (15 ounce) can solid pack pumpkin puree
  1/2 cup heavy whipping cream
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  1/2 teaspoon salt

• 1. Preheat oven to 350 F. 2. To make crust: In a medium bowl combine graham cracker crumbs, ground toasted hazelnuts, and brown sugar. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside. 3. To make filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.

• Bake in preheated oven for 45 minutes or until set in center. Chill before serving.