Hazelnut Pumpkin Pie

• 2 cups all-purpose flour
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon salt
• 3/4 cup cold butter, cubed
• 5 to 6 tablespoons ice water
• 1 teaspoon white vinegar
• 3 large eggs, lightly beaten
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup packed brown sugar
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons hazelnut liqueur, optional
• 2 teaspoons pumpkin pie spice
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cold butter
• 1/2 cup chopped hazelnuts
• 1 tablespoon hazelnut liqueur, optional

1. In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 30 minutes or until easy to handle.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
3. In a large bowl, whisk the filling ingredients until blended. Pour into pastry.
4. In a small bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in hazelnuts and liqueur if desired; sprinkle over filling. Cover edges loosely with foil. Bake at 375u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean.
5. Cool on a wire rack. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/hazelnut-pumpkin-pie/ (may not work)