Hazelnut Crust Pumpkin Caramel Pie

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, fresh
  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tbsp Brown sugar
  • 3/4 tsp Cinnamon, ground
  • 1 pinch Cream of tartar
  • 1 1/16 cup Flour
  • 1 1/2 tsp Salt
  • 22 tbsp Sugar

• Nuts & Seeds

  • 1 1/4 cup Hazelnuts, skin-on

• Dairy

  • 1 stick Butter
  • 1 cup Heavy cream

Found on lavenderandmacarons.com

Description

Ingredients

• 1¼ cup skin-on-hazelnuts
• 1 stick (113 grams) butter, cut in cubes
• 1 cup flour
• 2 tablespoons sugar
• ¾ teaspoon salt
• 1¼ cup sugar, divided
• 1 cup heavy cream
• pinch of cream of tartar
• 3 eggs
• 1 cup pumpkin puree
• ¾ teaspoon ground cinnamon
• 1½ teaspoon peeled and grated fresh ginger
• 2 tablespoons brown sugar
• 1 tablespoons flour
• ¾ teaspoon salt

Directions

• Preheat oven to 350 F.
• Place hazelnuts on rimmed baking dish and toast for 8-10 minutes. Let them cool. Using kitchen towel, rub hazelnuts between the towel to easily remove most of the skin. Some skin will stay and thats okay.
• In a bowl of standing mixer, combine ¾ cup of hazelnuts, flour, sugar and salt. Pulse for a few times. Add butter and pulse until the mixture is the texture of coarse crumbs. While the mixer is running, add 3 tablespoons of water and pulse until the dough forms into a ball.
• Using your fingers press dough 1½ - 2 up the sides into a parchment lined 9 springform pan.
• Refrigerate for 20 minutes.
• Remove from the fridge and bake for 15-20 minutes until crust is slightly underbaked.
• in a medium and over medium heat, bring cream of tartar, 1 cup of sugar and 2 tablespoons of water to a boil. Stir occasionally. Increase heat to medium high and cook swirling the mixture from time to time until it becomes deep amber in colour, about 8-10 minutes. Dont overcook!
• Remove from the heat and whisking constantly, very carefully pour in heavy cream. Mixture would very hot. Whisk until smooth and set aside.
• In a medium bowl combine pumpkin puree, cinnamon, ginger, brown sugar, salt, flour and eggs. Mix well and gradually add caramel sauce. Whisk until combined and pour the mixture into prebaked crust and bake another 30-35 minutes until the edges are set but the center of the pie is barely jiggles.
• Meanwhile, chop the remaining ½ cups of hazelnuts. In a small non-stick pan combine ¼ cup of sugar, 1 tablespoons of water and hazelnuts. Cook on a medium heat until nuts start to caramelise. Transfer on a parchment paper to cool. Roughly chop the hazelnuts and scatter them over the pie.
• Serve with a dollop of whipped cream.