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Pumpkin pie with hazelnut crust
Pumpkin pie with hazelnut crust
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Elevate pumpkin pie with a decadent hazelnut crust.
Ingredients:
  • 500g Kent pumpkin, peeled, deseeded, coarsely chopped
  • 70g (1/3 cup, firmly packed) brown sugar
  • 2 eggs
  • 20.00 gm cornflour
  • 4.40 gm vanilla extract
  • 2.50 gm ground ginger
  • 1.25 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 185ml (3/4 cup) extra-light thickened cream
  • Icing sugar, to dust
  • 200g (1 1/3 cups) plain flour
  • 125g chilled butter, cubed
  • 1 x 100g pkt hazelnut meal
  • 24.00 gm icing sugar mixture
  • 40.00 gm water
Instructions:
  • For the pastry, pulse the flour and butter in a food processor until mixture looks like fine breadcrumbs. Add hazelnut meal, icing sugar, and water, then process until dough just forms. Transfer to a floured surface and knead until smooth.
  • Roll the dough into a 4mm-thick disc between two sheets of baking paper. Line a 23cm pie dish with the pastry, trimming any excess. Press the edge of the pastry with a fork and chill in the fridge for 15 minutes.
  • Preheat oven to 180°C. Line pastry base with baking paper and fill with pastry weights, rice, or dried beans. Bake for 10 minutes, then remove paper and weights. Bake for an additional 10 minutes until crisp.
  • Steam the pumpkin until tender, then transfer it to a food processor bowl. Add sugar, eggs, cornflour, vanilla, ginger, cinnamon, nutmeg, and cream. Process until smooth.
  • Lower the oven temperature to 160°C. Pour the pumpkin mixture into the pastry base. Bake for 1 hour and 10 minutes or until golden and set. Allow it to cool for 2 hours. Sprinkle with icing sugar before serving.

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