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Thanksgiving in May: Hazelnut Pumpkin Pie

Posted By Chris On May 21, 2011 @ 5:47 pm In Desserts | No Comments

Everyone’s heard of “Christmas in July”, but I’m proposing “Thanksgiving in May” — why? Well, frankly, I’ve been sitting on these pictures and recipes for six months now, and I finally have the time to post them. Since we’re already being a little nutty, let’s also start with dessert — this insanely good Hazelnut Pumpkin Pie, which Lisa made after seeing the recipe on 101 Cookbooks. The original recipe suggests using freshly ground spices, and it does make a difference. I’m not sure how long this pumpkin pie lasted in our kitchen, I’m guessing “not long”.

Hazelnut Pumpkin Pie
1 store-bought pie crust
2 cups hazelnuts, toasted
1/2 cup brown sugar
1/2 tbsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
3/4 tsp ground ginger
1 tsp salt
1 tbsp cornstarch
1 15-oz can pure pumpkin puree
1 tsp vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk

Preheat oven to 350 degrees.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste and set aside. Chop the remaining 1/2 cup of hazelnuts and set aside separately, to top the pie after baking.
To make the pumpkin pie filling, whisk together the brown sugar, spices, salt, and cornstarch. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Place the pie crust in the pan, and then crumble the hazelnut paste on top of the pie dough and gently press it into a thin layer across the bottom. Use the last egg to brush the edges of the pie dough. Prick the pie dough a few times to prevent air bubbles. Finally, fill the pie crust with the puree mixture and bake for about 50 minutes. The center of the pie should just barely shake when you move the pie, and the edges should be set.

Let the pie cool a bit, then serve topped with whipped cream and chopped hazelnuts.


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