Dulce de Leche Hazelnut Pumpkin Pie

Dulce de Leche Hazelnut Pumpkin Pie

Makes: 8 servings

1 (8 oz) cream cheese, softened
4 tbsp dulce de leche
1 egg
1-1/4 cups canned pumpkin
1/2 cup evaporated milk
2 eggs
1/3 cup sugar
2 tbsp hazelnut or almond liqueur (optional)
1-1/2 tsp pumpkin pie spice
 
Note: Dulce de Leche-Hazelnut Whipped Cream & Hazelnut Pastry recipe follows.
 
Directions:

On a floured surface, roll Hazelnut Pastry into a 12-inch circle use a 9-inch pie plate. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.

In a small mixing bowl beat cream cheese and 2 tbsp of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. 

Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.

Preheat oven to 350 F. 

In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, the remaining 2 tbsp dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
 
Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.
 
To serve, top pie with Dulce de Leche-Hazelnut Whipped Cream, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, stir in a little milk to thin for drizzling).

Hazelnut Pastry

Ingredients:
 
1 cup  flour
1/4 cup finely ground hazelnuts, almonds, or all-purpose flour
1/4 tsp salt
1/3 cup shortening
4 - 5 tbsp ice water

Directions:

In a medium bowl stir together all-purpose flour, hazelnuts, and salt. 

Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss with a fork. 

Push moistened pastry to one side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all the flour mixture is moistened (4 to 5 tbsp ice water total). 

Gather flour mixture into a ball, kneading gently until it holds together.

Dulce de Leche-Hazelnut Whipped Cream
 
Ingredients:

1 tbsp dulce de leche
2 tsp hazelnut or almond liqueur (optional)
1 cup whipping cream

Directions:

Place dulce de leche in a chilled small mixing bowl. 

If desired, add hazelnut liqueur. 

Beat with the chilled beaters of an electric mixer on medium to high speed until smooth. 

Add whipping cream. 

Beat on medium speed just until stiff peaks begin to form (tips stand straight).