Pumpkin Pie with Hazelnut Crust
- For the Dough
- 150 grams Pastry flour
- 100 grams ground Hazelnuts
- 75 grams sugar
- ½ Vanilla bean (pulp)
- 1 pinch salt
- 1 egg
- 140 grams butter
- Pastry flour (for the work surface)
- butter (for brushing the pie pan)
- Legume (for pie weights)
- For the FIlling
- 500 grams Pumpkin (or butternut squash)
- 150 grams sugar
- 3 eggs
- 1 tablespoon cornstarch
- 2 tablespoons Crème fraiche
- 1 generous pinch cayenne pepper
- ½ organic lemon (zest and juice)
- 50 milliliters Whipped cream
- 1 teaspoon freshly grated ginger
- 1 tablespoon Vanilla sugar
- For Finishing
- powdered sugar (for dusting)
Combine the flour, nuts, sugar, and salt on a work surface and gather into a mound. Make a well in the center of the mound. Cut the cold butter into small pieces. Add the butter, vanilla pulp, and egg to the well. Use a pastry cutter or 2 table knives to work the dough until it resembles a coarse meal. Press the dough into a ball with your hands. Wrap in plastic and refrigerate about 30 minutes.
Preheat the oven to 180°F (approximately 350°F). Brush a pie pan lightly with butter.
Roll out the dough on a floured surface roll out into a cirle slightly larger than the pie pan. Transfer the dough to the pan. Flute the edges of the dough.
Prick the dough with a fork several times, line the dough with parchment paper, and add legumes (dried beans) to weight down the dough. Bake "blind" for about 10 minutes. Remove from the oven and use the paper to lift out the legumes.
For the filling: Cut the pumpkin flesh into small cubes, place in a steamer insert, and steam over boiling water, covered, for about 15 minutes. Remove and let cool. Combine the pumpkin with the sugar, eggs, cornstarch, crème fraîche, lemon juice, and zest. Puree this mixture with cream, ginger and vanilla sugar in a blender. Pour the filling into the pie crust and bake in the preheated oven for 40-45 minutes.
Remove the pie from the oven and cool before dusting with powdered sugar. Cut into wedges and serve.