1 recipe pastry for a 9 inch double crust pie
1/2 cup honey
1/2 cup vegetable oil
1/2 cup butter, softened
1 (17 ounce) can honey-roasted hazelnuts, drained
1/2 cup sugar
1/2 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Roll pastry out for 9 inch double crust pie. Cut out of crust. Press into pie pan. Reserve 1/3 cup hazelnut filling.
Place 2 tablespoons butter and 1 tablespoon of honey on top of pumpkin pie crust and seal edges of crust.
Melt hazelnuts. Remove from heat. Place butter filling on hazelnut filling. Place pumpkin pie crust over hazelnut filling.
Bake in preheated oven for 30 to 40 minutes, until top is golden brown. Cool completely.