Following Tammy’s procedure and proportions in her Pecan Nut Crust, I used half hazelnuts and half almonds to create the nut crust for pumpkin pie yesterday. I pre-baked it for 10 minutes at 325 degrees. Then I filled it with the pumpkin pie filling. Just delicious! Thanks for a great recipe, Tammy!
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YUMMMMMMMM!!!!!!! i took a shortcut and bought almond meal already ground up. gonna try my hand at that today.
amy
I am so excited you loved it. It is great for pumpkin pie and pecan pie . . .