Hazelnut Pumpkin Pie
Hazelnut Pumpkin Pie - Traditional dessert for Autumn with a twist
Healthy, because
Even smarter
Nutritional values
Just 50 grams of hazelnuts cover the entire daily requirement of vitamin E, which neutralizes harmful free radicals as an antioxidant and thus ensures healthy skin and hair. Pumpkin owes its bright orange color to the plant pigment beta-carotene. As a precursor of vitamin A, it is important for healthy eyes, among other things.
Who would like, puts on itself a small supply Pumpkin puree on - this you can easily freeze in portions. So you can enjoy the colorful cake at any time of year.
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 ¼ ozs butter (+ 1 tsp for greasing)
- 2 ozs hazelnut kernels
- 1 ¾ ozs old fashioned Oats
- 2 ¾ ozs Rice flour
- 1 oz Tapioca flour (2 TBSP.)
- 4 ¼ ozs coconut sugar
- 1 pinch salt
- 1 Vanilla bean (or 1 tsp vanilla extract)
- 7 ozs pumpkin flesh (fresh or canned)
- 3 Tbsps cornstarch
- 1 tsp cinnamon
- ¼ tsp ground Mace
- ¼ tsp ground Turmeric
- ¼ tsp ground cloves
- ¼ oz ginger
- 12 ozs milk (whole)
- 7 ¾ ozs Crème fraiche
- 5 ozs Whipped cream
- 2 Tbsps whipped cream stabilizer
- 2 Tbsps Maple syrup
- 1 ¾ ozs roasted Pecan
- Also needed:
- uncooked Beans for baking (or pie weights)
Preparation steps
Grease a pie dish with 1 tsp butter. Coarsely chop the hazelnuts in a blender. Add oats, rice flour, tapioca flour, 3 TBSP sugar, and 1 pinch of salt and mix finely. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Add 2 ounces butter, 1⁄3 of the vanilla pulp (or 1/3 tsp vanilla extract) and mix everything into crumbles.
Pour the mixture into the mold and press down well with the back of a spoon, forming a thicker edge as well. Place the base in a freezer for 15 minutes.
Meanwhile, cut pumpkin into cubes and cook in a little boiling water in a pot for about 10 minutes until soft. Then drain, drain and puree with a hand blender.
Cover base with baking paper and pulses and bake blind in preheated oven at 180 °C / 350 °F for 25-30 minutes. Then take out, remove baking paper and legumes again and let the base cool for 10 minutes.
For the filling, mix remaining sugar with starch and spices in a large saucepan. Peel ginger and chop finely. Stir in milk, 4 ounces crème fraîche, pumpkin puree, 1⁄3 of vanilla pulp, and ginger; bring everything to a boil, stirring, and cook over low heat for 2 minutes. Set mixture aside and stir in 1 ounce of butter. Strain cream through a sieve and let cool for 15 minutes. Pour onto the baked base, smooth and refrigerate the pie for at least 3 hours.
Before serving, whip cream with cream stiffener, remaining crème fraîche, maple syrup and remaining vanilla pulp until creamy. Pour 2⁄3 of the cream onto the center of the pie and spread in a circle with the back of a spoon, leaving a 2-inch border. Chop nuts and sprinkle over the edge of the pie. Serve the remaining cream on the side.
