Cottage cheese pumpkin pie with hazelnuts

Ingredients:

• 2 tbsp crumbs graham crackers (whole grain cookies)
• 3 tablespoons of sugar
• 3 tbsp hazelnut-flavored coffee creamer, divided
• 1/2 cup melted butter
• 1 pack (230 g) cream cheese (curd cheese)
• 3/4 cup light brown sugar
• 3 eggs
• 430 gr. pumpkin puree
• 1/2 cup heavy cream
• 1/4 tsp allspice
• 1/2 tsp salt

Preparation:

1. Prepare the base: Combine the cookie crumbs, sugar, 1 tablespoon of nut coffee creamer, and butter. Stir. Pour into a 9-10 inch (23-25 ​​cm) pie pan (regular or with a removable bottom) and press the mixture firmly into the bottom and up the sides.
   
   Preheat oven to 180°C.
2. Prepare the filling: In a large bowl, combine cream cheese, brown sugar, eggs, one at a time, and pumpkin puree in that order.
   
   In a small glass, stir the remaining 2 tablespoons of nut coffee creamer, allspice, and salt into the heavy cream. Pour this mixture into the pumpkin mixture and whisk.
   
   Pour into the pie crust and bake for 35 minutes, or until the filling is set. Let the pie cool at room temperature before serving.