Pumpkin-Hazelnut Crunch Pie - cooking recipe

Ingredients

1 (16 oz.) can pumpkin
3/4 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 eggs
1 (8 oz.) carton sour cream
1/4 c. milk
1/2 c. packed brown sugar
3 Tbsp. margarine, melted
1 c. chopped hazelnuts
1 (9-inch) single crust pie pastry

Preparation

In a large bowl, mix pumpkin, sugar, cinnamon, ginger and nutmeg.
Add eggs.
Beat lightly with fork.
Stir in sour cream and milk; mix well.
In a medium bowl, combine brown sugar and melted margarine; stir in nuts.
Pour filling into pastry shell. Sprinkle evenly with nut topping.
Bake at 375\u00b0 for about 45 minutes.
Cover and chill to store.