OK...I have never made this one but can't wait. I will let you know after next Thursday if you don't beat me to it. m
1 pie crust
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 tablespoon arrowroot (or cornstarch)
1 1/2 cups of pumpkin puree (not sweet stuff)
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk
Preheat oven to 350 degrees, racks in the middle.
Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside separately, these will be sprinkled on top after the pie is baked.
To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.
Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazelnuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.
Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetened whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
Makes one 9 or 10-inch pie.