nut crust

Nut Crust for Pumpkin Pie

By Wardeh on November 19, 2007

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!

Posted in Breads, Muffins and Crackers, Breads, Muffins and Crackers (Gluten-Free), Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes | Tagged nut crust, pie crust | Leave a response

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Nut Crust for Pumpkin Pie

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