Pumpkin Hazelnut Pie

Ingredients
3   slightly beaten eggs
1  15-ounce can pumpkin
3/4  cup sugar
1/2  cup light-colored corn syrup
1  teaspoon vanilla
3/4  teaspoon ground cinnamon
1   unbaked 9-inch pie crust
1  cup chopped hazelnuts
   Whipped cream (optional)
 
Directions
1. In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with hazelnuts. 

2. Bake in a 350 degree F oven for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate until serving time. 

3. If desired, serve with whipped cream. Makes 8 servings.
 
Make-Ahead Tip: Prepare and cool pie; cover and chill up to 2 days. Store pastry leaves for garnish in airtight container at room temperature up to 2 days.
 
*Note: To make pastry cutouts for decorating the pie, reserve the pastry scraps. Cut into leaf shapes. Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350 degree F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.

Source:  Better Homes & Gardens