Spiced Pumpkin and Hazelnut Pie

  • 1 pie crust (frozen and thawed or whole made)
  • 2 cups toasted hazelnuts, divided
  • 1/2 cup brown sugar
  • 1 Tbsp freshly ground cinnamon
  • 3/4 tsp freshly ground allspice
  • scant 1/2 tsp freshly ground cloves
  • 1 1/2 tsp ground ginger
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 1 1/2 cups pumpkin puree
  • 1 tsp vanilla extract
  • 3 extra large eggs
  • 1 cup coconut milk

Weight pie crust with pie weights and par-bake crust at 400 degrees for 10 minutes. Remove weights and bake 5 minutes more. Remove crust and turn oven down to 350. In small bowl, combine cinnamon, cloves, allspice and ginger. Pulse 1 1/2 cups of hazelnuts in a food processor until they turn into a paste and set aside. Roughly chop the remaining hazelnuts and set aside separately. For the filling, whisk together the brown sugar, 1 Tbsp spice blend, salt, and arrowroot. Mix in pumpkin puree, vanilla, eggs and coconut milk until just combined. Crumble hazelnut paste on top of the pie crust, quickly and gently press it into a thin layer across the bottom creating a thin, even layer of hazelnut paste. Fill pie crust with filling and bake for about 50 minutes. The center of the pie should just barely jiggle when you move the pie and the edges should be set. Let pie cool completely. Sprinkle with remaining chopped hazelnuts before serving.

Adapted from 101CookBooks.com

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