[recipe] pumpkin spice pie

Posted on | 21 September 2010 | 3 Comments

With the weather dipping and the fog rolling in, I've got my mind on one thing: pumpkin flavored treats. Bought all the ingredients for this Spice-kissed Pumpkin Pie this weekend, but didn't get around to making it. Going to try to take a stab at it before week's end...

{photos by heidi swanson & daniel hurst}

INGREDIENTS
1 pie crust (of your choice), see head notes for pat-in-pan option
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend
1 teaspoon salt
1 tablespoon arrowroot (or cornstarch)
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs plus one for glaze, lightly beaten
1 cup coconut milk

DIRECTIONS
Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.

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