3 slightly beaten eggs
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 cup light-colored corn syrup
1 tsp. vanilla
3/4 tsp. ground cinnamon
1 unbaked 9-inch pie crust
1 cup chopped hazelnuts
whipped cream (optional)

In a medium mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with hazelnuts. Bake in a 350°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.

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°F oven for 8 to 10 minutes or until edges are golden brown. Arrange on baked pie.

Submitted by: Tom Hausherr