If you are on the hunt for a dessert that combines the warm, comforting flavors of fall with a nutty twist, this Hazelnut Pumpkin Pie Recipe is about to become your new favorite. This pie features a luscious mascarpone base swirled with spiced pumpkin puree infused with Frangelico hazelnut liqueur, creating a stunning harmony of creaminess and depth. Crisp, flaky crust and a touch of sweet spice make it truly irresistible, perfect for holiday meals or any time you want to impress with a cozy autumn treat.
Ingredients You’ll Need
Every ingredient in this Hazelnut Pumpkin Pie Recipe is thoughtfully chosen to build a balance of texture, richness, and seasonal spice. From the smooth mascarpone cheese that adds indulgence, to the Frangelico that brings that unique hazelnut aroma, each component plays an essential role in making this pie unforgettable.
- 1 9-inch unbaked pie crust: Use a high-quality pre-made crust or homemade for the flakiest, most buttery base.
- 8 ounces mascarpone cheese: This creamy cheese enriches the pie with a luscious texture and mild tang.
- ¼ cup granulated sugar: Adds sweetness to balance the spices and pumpkin’s natural earthiness.
- 1 egg: Binds the mascarpone mixture, helping it set smoothly.
- ½ teaspoon pure vanilla extract: Enhances all the flavors with floral warmth.
- 15 ounce can pumpkin puree (not pie filling): The star of the show, providing that quintessential pumpkin taste.
- ½ cup half and half: Gives the pumpkin layer a creamy, velvety consistency.
- ¼ cup granulated sugar: Sweetens the pumpkin filling subtly.
- ¼ cup light brown sugar (packed): Adds a rich molasses note for depth.
- 2 eggs: Provides structure to the pumpkin custard.
- 3 tablespoons Frangelico hazelnut liqueur: Imparts that signature hazelnut flavor that makes this pie truly unique.
- 1 teaspoon ground cinnamon: A warm spice essential in any pumpkin dessert.
- ½ teaspoon ground ginger: Adds a slight zing and complexity.
- ¼ teaspoon salt: Balances sweetness and enhances spice aromas.
- ¼ teaspoon ground nutmeg: Classic spice that pairs beautifully with pumpkin.
- Freshly whipped cream and additional nutmeg or cinnamon (optional): For the perfect finishing touch when serving.
How to Make Hazelnut Pumpkin Pie Recipe
Step 1: Prepare the Crust and Mascarpone Base
Start by preheating your oven to 425°F and placing your pie crust in a 9-inch pie dish so it’s ready for filling. Next, combine the mascarpone cheese, ¼ cup granulated sugar, one egg, and vanilla extract in a small bowl. Beat these ingredients gently using an electric mixer on low to medium speed until the mixture becomes smooth and creamy. This mascarpone layer is what brings a rich, velvety texture beneath the pumpkin layer, elevating the pie to a luxurious dessert. Chill the mascarpone mixture in the fridge while you move on to the pumpkin filling.
Step 2: Make the Pumpkin Filling
In a medium bowl, mix together the pumpkin puree, half and half, ¼ cup granulated sugar, packed brown sugar, two eggs, and the Frangelico hazelnut liqueur. Stir this with a wooden spoon until everything is thoroughly combined. Then add the ground cinnamon, ginger, salt, and nutmeg to give the filling its signature warm spice and depth. This layering of spices with the nutty liqueur aroma is what makes this Hazelnut Pumpkin Pie Recipe truly unforgettable and comforting.
Step 3: Assemble and Swirl the Layers
Spread the mascarpone mixture evenly over the pie crust as the first layer. Gently pour the pumpkin mixture on top of the mascarpone. Take a knife and swirl the two layers lightly to create a pretty marbled effect. This swirl not only looks beautiful but also gives you delightful bites where creamy mascarpone and spiced pumpkin mingle perfectly.
Step 4: Bake to Perfection
Bake the pie at 425°F for 15 minutes. Then, lower the oven temperature to 350°F and bake for another 40 to 50 minutes. You’ll know the pie is ready when a knife inserted near the center comes out clean. The top should be set and the edges slightly golden. Removing the pie and letting it cool on a wire rack ensures it will slice cleanly and hold its wonderful texture.
Step 5: Chill and Serve
Once the pie has cooled, cover it and chill in the refrigerator within 2 hours. Chilling allows all those decadent flavors to meld beautifully, giving you a pie that’s rich, smooth, and perfectly set. Serve it with plenty of freshly whipped cream and a pinch of nutmeg or cinnamon to make every forkful that much more special.
How to Serve Hazelnut Pumpkin Pie Recipe
Garnishes
The simplest garnishes elevate this pie effortlessly. A generous dollop of freshly whipped cream adds lightness that balances the creaminess and spice. Sprinkling freshly grated nutmeg or a dash of cinnamon on top gives a lovely aroma and finishes the look with a little seasonal charm.
Side Dishes
This pie shines most when accompanied by comforting companions like a cup of rich coffee, a warm mug of chai tea, or even a scoop of vanilla bean ice cream. These pairs make the tart feel like a warm hug on a chilly day and create a delightful contrast in temperatures and textures.
Creative Ways to Present
Want to impress even more? Try serving individual mini pies by using tart shells and scaling down the filling. Or place slices on plates with a drizzle of caramel sauce and a sprinkle of toasted hazelnuts for that extra crunch and visual wow factor. Presentation can play a huge role in making your Hazelnut Pumpkin Pie Recipe unforgettable for guests and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover pie is a treat that keeps on giving! Store it tightly covered in the refrigerator for up to 4 days. This helps maintain the creamy texture and the delicate flavors without drying out the crust.
Freezing
Freezing pumpkin pie can be tricky because of the custard filling, but it’s doable with care. Wrap the cooled pie tightly with plastic wrap and then aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving to keep the texture intact.
Reheating
If you like your pie a little warm, reheat individual slices in a microwave for about 20-30 seconds or in a preheated oven at 325°F for 10-15 minutes. Just be sure not to overheat, or the custard might become grainy. Warm pie pairs beautifully with cold whipped cream or ice cream.
FAQs
Can I use a homemade pie crust for this Hazelnut Pumpkin Pie Recipe?
Absolutely! A homemade crust adds a personal touch and can be tailored to your taste, whether you prefer buttery, flaky, or even slightly nutty. Just make sure it’s well-chilled before adding the filling so it holds up during baking.
What can I substitute for Frangelico hazelnut liqueur?
If you prefer to skip alcohol or don’t have Frangelico, you can use hazelnut extract mixed with a little water or milk to keep the flavor profile. Another option is to simply omit it and slightly increase the vanilla extract for a different but still delicious twist.
Is it possible to make this pie vegan or dairy-free?
To veganize this Hazelnut Pumpkin Pie Recipe, you would need to substitute mascarpone with a vegan cream cheese alternative, replace eggs with flax or chia egg substitutes, and swap half and half with coconut cream or another dairy-free creamer. The pie spices and pumpkin will still shine through beautifully.
Can I prepare this pie a day in advance?
Yes! This pie actually improves after resting overnight. Preparing it the day before allows the flavors to meld and the texture to fully set, making it easier to slice and serve. Just keep it covered and refrigerated until ready to enjoy.
Why does the pie need to be chilled after baking?
Chilling the pie helps the custard filling fully set, giving you a smooth, firm texture that slices cleanly. It also allows the flavors to develop and deepen, especially the nutty richness from the Frangelico and the warmth from the spices.
Final Thoughts
This Hazelnut Pumpkin Pie Recipe is one of those rare treasures that feels like a warm embrace shared around the table with people you love. Its creamy layers, nutty undertones, and classic spices come together to create a pie that’s both comforting and sophisticated. Whether you’re celebrating a holiday or simply in the mood for a slice of autumn magic, you truly can’t go wrong with this recipe. I can’t wait for you to try it and make it a beloved tradition in your kitchen!
Print
Hazelnut Pumpkin Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Hazelnut Pumpkin Pie combines the rich, creamy texture of mascarpone cheese with the warm, spiced flavors of pumpkin and Frangelico hazelnut liqueur. The dual-layer filling creates a beautifully swirled pattern, enhanced by a flaky pie crust and topped with freshly whipped cream for an indulgent autumn dessert perfect for holiday gatherings.
Ingredients
Pie Crust
- 1 9-inch unbaked pie crust
Mascarpone Layer
- 8 ounces mascarpone cheese
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon pure vanilla extract
Pumpkin Layer
- 15 ounce can pumpkin puree (not pie filling)
- ½ cup half and half
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 eggs
- 3 tablespoons Frangelico hazelnut liqueur
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
Serving
- Freshly whipped cream
- Additional nutmeg or cinnamon (optional)
Instructions
- Preheat the oven and prepare crust: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the unbaked 9-inch pie crust into a pie dish, ensuring it fits snugly and the edges are trimmed or fluted as desired.
- Make and chill the mascarpone layer: In a small bowl, combine the mascarpone cheese, ¼ cup granulated sugar, one egg, and ½ teaspoon vanilla extract. Using an electric mixer on low to medium speed, beat until the mixture is smooth and creamy. Place the bowl in the refrigerator to chill while you prepare the pumpkin layer.
- Prepare the pumpkin mixture: In a medium bowl, stir together the pumpkin puree, half and half, ¼ cup granulated sugar, brown sugar, two eggs, and 3 tablespoons Frangelico hazelnut liqueur with a wooden spoon until well combined. Add the cinnamon, ginger, salt, and nutmeg and mix thoroughly to evenly distribute the spices.
- Assemble the pie layers: Pour the chilled mascarpone cheese mixture evenly into the pie crust, spreading it out smoothly. Slowly pour the pumpkin mixture gently over the mascarpone layer. Using a knife, lightly swirl the two layers together to create a decorative marbled effect without fully mixing them.
- Bake the pie: Place the pie in the preheated oven and bake for 15 minutes at 425°F to set the layers. Then reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional 40 to 50 minutes. The pie is done when a knife inserted near the center comes out clean.
- Cool and chill the pie: Remove the pie from the oven and allow it to cool on a wire rack until it reaches room temperature. Cover the pie and refrigerate it to chill within 2 hours, which helps the flavors meld and the filling to firm up.
- Serve with whipped cream: Before serving, top the pie generously with freshly whipped cream. Optionally, sprinkle a pinch of nutmeg or cinnamon on top for garnish and enhanced aroma.
Notes
- Ensure not to overmix the mascarpone layer to maintain its creamy texture.
- Use pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor control.
- The Frangelico liqueur adds a subtle hazelnut flavor; it can be omitted or substituted with hazelnut extract for a non-alcoholic version.
- Swirling the layers gently creates a beautiful marbled appearance; avoid vigorous mixing.
- Cool the pie completely before slicing to prevent the filling from collapsing.
- Store leftovers covered in the refrigerator for up to 3 days.
