California Raisin Harvest Pie

By cecelia26_

Ingredients

• Crust
• 1/2 c. hazelnuts, toasted and ground fine
• 1-1/4 c. graham cracker crumbs
• 1/4 c. light brown sugar
• 1/4 c. plus 1 Tbsp. butter, melted
• Filling
• 1 egg
• 1/2 c. light brown sugar
• 1/4 c. butter, melted
• 1/4 c. dark corn syrup
• 1/2 c. hazelnuts, chopped
• 1/2 c. California natural raisins
• 2 pkg. (3 oz. each) cream cheese, softened
• 1/2 c. granulated sugar
• 1 c. pumpkin purée
• 1/8 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/2 c. California golden raisins
• 1 container (8 oz.) whipped topping

Details

Servings 8
Adapted from foodpyramidonline.com

Preparation

Step 1

1. Preheat oven to 325°F. Spray 10-in. pie pan generously with cooking spray. Measure toasted, ground nuts and cracker crumbs into pan, and mix together with brown sugar. Add melted butter and toss until well combined. Press mixture evenly over bottom and up sides of pan; bake at 325°F for 5 min. Cool.
2. In small bowl, beat egg and stir in sugar, 1/4 c. melted butter, and corn syrup; mix together well and stir in chopped nuts and natural raisins. Turn into baked shell; return to oven and bake at 325°F for 20-25 min. more or until set. Chill well.
3. In large mixer bowl, whip cream cheese and sugar together to combine well. Add pumpkin purée and spices, mix together well. Stir in golden raisins and mix together well. Fold in whipped topping until thoroughly blended. Spoon onto top of cooled pie and chill well.
4. Cut into 8 pieces to serve and garnish with sweetened whipped cream, chopped hazelnuts and plumped raisins, if desired.