Pumpkin Pie with Hazelnut Flour

Ingredients

• 90 g butter (+ 1 tsp to grease)
• 60 g hazelnuts
• 50 g fine rolled oats
• 80 g rice flour
• 30 g tapioca flour (2 tbsp)
• 120 g coconut palm sugar
• 1 pinch salt
• 1 vanilla pod
• 200 g pumpkin flesh (e.g. butternut squash)
• 45 g cornstarch (3 tbsp)
• 1 tsp cinnamon
• 0.25 tsp ground nutmeg
• 0.25 tsp turmeric powder
• 0.25 tsp ground cloves
• 5 g Ginger
• 350 ml milk (3.5% fat)
• 220 g crème fraîche
• 100 g whipping cream
• 2 tbsp stabilizer
• 2 tbsp Maple syrup
• 50 g roasted pecans
• legume for blind baking

Instructions

1. 1.

   Grease a pie tin with 1 tsp butter. Roughly chop hazelnuts in a blender. Add oats, rice and tapioca flour, 50 g sugar and a pinch of salt; blend until fine. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Mix 60 g butter, one‑third of the vanilla seeds into the dry mix and form crumbs.

2. 2.

   Transfer the crumb mixture to the tin and press it in with a spoon, shaping a thicker edge. Chill the crust for 15 minutes in the fridge.

3. 3.

   Meanwhile cut pumpkin into cubes and simmer in boiling water for about 10 minutes until tender. Drain, let cool slightly, then puree with an immersion blender.

4. 4.

   Cover the chilled crust with parchment paper and legumes; bake blind at 180 °C (160 °C fan) for 25–30 minutes. Remove, discard parchment and legumes, and let the crust cool for 10 minutes.

5. 5.

   For the filling, mix remaining sugar in a large pot with cornstarch and spices. Peel and finely chop ginger. Stir in milk, 120 g crème fraîche, pumpkin puree, one‑third of the vanilla seeds and ginger; bring to a boil while stirring, then simmer gently for 2 minutes. Set aside, stir in 30 g butter. Strain the mixture through a sieve and cool for 15 minutes. Spread over the baked crust, smooth, and chill for at least 3 hours.

6. 6.

   Before serving whip cream with stabilizer, remaining crème fraîche, maple syrup and leftover vanilla seeds until fluffy. Spoon two‑thirds of the cream in the center of the pie and spread it in a circular pattern with a spoon, leaving a 5–6 cm border free. Chop pecans and sprinkle over the rim. Serve additional whipped cream on the side.