This is one of those "go to" recipes during the Holidays, wouldn't be Thanksgiving or Christmas without one of these! A little time involved, but worth every minute! Served with a big, cold glass of milk ... what more could you wish for?
1/4 C chopped Hazelnuts (Filberts)
1 T. sugar
1 1/4 C flour
1/2 t. salt
1/4 C. firm butter, cut into pieces
2 1/2 T. cold water FILLING:
3/4 C. hazelnut spread with cocoa (Nutella)
1 can (15 oz.) pumpkin
3/4 C. sugar
1/2 t. ground cinnamon
1/2 t. salt
1 t. vanilla
C. evaporated milk GARNISH:
1/2 C. whipped cream or topping
1/2 oz. semisweet baking chocolate, grated
2 T. chopped hazelnuts (Filberts)
Heat oven to 400 degrees. In processor place hazelnuts & sugar; cover & process 45 seconds. Add flour and salt; cover & process 5 seconds. Add butter; cover & process, pulsing 5-10 times (coarse crumbs). Add water, 1 tablespoon at a time, pulsing on & off, until mixture starts to hold together. Press dough in bottom and 1 1/2” up side of 10-inch springform pan. Spread hazelnut spread over dough on bottom of pan.
In large bowl, beat eggs with wire whisk. Add pumpkin, sugar, cinnamon, salt & vanilla. Beat until well mixed. Stir in evaporated milk. Pour over hazelnut spread.
Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. If necessary, use tip of knife to loosen tart from pan. Remove side of pan. Pipe or spoon whipped cream around edge. Sprinkle on the chocolate and hazelnuts.