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Nut Crust for Pumpkin Pie

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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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About Wardee Harmon

Wardeh ('Wardee') lives in the Boise area of Idaho with her dear family. She's the author of Fermenting and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Connect with Wardee and Traditional Cooking School friends on Gab.

Comments

amygirl says

November 21, 2007 at 7:15 am

YUMMMMMMMM!!!!!!! i took a shortcut and bought almond meal already ground up. gonna try my hand at that today.
amy

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Tammy says

November 24, 2007 at 8:41 am

I am so excited you loved it. It is great for pumpkin pie and pecan pie . . .

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Nut Crust for Pumpkin Pie

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