From 101 Cookbooks
1 pie crust (of your choice)*
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend*
1 teaspoon salt
1 tablespoon 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
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.
*We love Smitten Kitchen's All Butter Crust
*Spice Blend: 1 tablespoon freshly ground cassia cinnamon, 3/4 teaspoon freshly ground allspice, scant 1/2 teaspoon freshly ground cloves, 1 1/2 teaspoons ground ginger (pre ground)
*Roasted Pumpkin: Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.