Autumn Pumpkin Hazelnut Pie

• 3 eggs, slightly beaten
• 1 (15 ounce) can canned pumpkin
• 34 cup sugar
• 12 cup light corn syrup
• 1 teaspoon vanilla extract
• 34 teaspoon cinnamon
• 1 (9 inch) unbaked pie shells
• 1 cup hazelnuts, chopped
• whipped cream (optional)

1. Preheat oven to 350.
2. In medium mixing bowl, combine first 6 ingredients; mix well.
3. Pour into crust, then sprinkle with the hazelnuts.
4. Bake 50-55 minutes or until knife inserted off center comes out clean.
5. Cool pie on wire rack and chill before serving with whipped cream.

eggs, pumpkin, sugar, light corn syrup, vanilla, cinnamon, hazelnuts, whipped cream

Taken from www.food.com/recipe/autumn-pumpkin-hazelnut-pie-36105 (may not work)