Pumpkin Hazelnut Pie with Selim Pepper Crust

‘I can smell autumn dancing in the breeze, the sweet chill of pumpkin and crisp sunburnt leaves’ Ann Drake

Nothing says autumn more than the soft kiss of a blanket, the steamy condensation on your face from a warm mug of cocoa and a slice of Spiced Pumpkin Pie.

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Its all about that crust…..

pumpkin pie, pumpkin spice, pumpkin recipes, thanksgiving dessert

Yield: 10

Author: Suze Morrison

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Pumpkin & Hazelnut Pie with Selim Pepper Crust

Prep time: 49 MinCook time: 1 H & 10 MTotal time: 1 H & 59 M

Nothing says autumn more than the soft kiss of a blanket, the steamy condensation on your face from a warm mug of cocoa and a slice of Spiced Pumpkin Pie.

Ingredients

For the Pastry

• 230g Plain Flour
• 40g Hazelnuts, blitzed to a powder
• ½ tsp Cracked Selim Peppercorns
• 115g Cold Unsalted Butter
• ½ tsp Salt
• 1 Egg Yolk mixed with 1 ½ tbsp Iced Water

For the Filling

• 1 Can Pumpkin Puree
• 50g Hazelnuts, roasted & chopped fine
• 200ml Double Cream
• ¼ tsp Cracked Selim Pepper
• ½ tsp Ground Cinnamon
• ½ tsp Mixed Spice
• 1 tbsp Backstrap Molasses
• 70g Light Muscavado Sugar
• 2 Eggs, plus 1 yolk

Instructions

1. Begin with the pastry. Add the flour, hazelnuts, and butter to a food processor and pulse to a breadcrumb consistency. Add the salt and peppercorns and pulse again.
2. Add the yolk and water and quickly bring together to a dough. Shape into a disc, wrap and chill for 30 minutes.
3. Roll the pastry to fit a 23cm Tart Tin and cover with plastic wrap. Chill at least 4 hours or overnight.
4. Preheat oven 180C. Line the pastry with baking paper and baking beans and blind bake for 20 minutes. remove the paper and beans and bake 7-10 minutes more or until the base feels sandy. Reduce the oven 150C.
5. Add the cream to a small pan along with the spices, molasses, and sugar. Gently heat without Boiling until everything has dissolved. Remove from the heat.
6. Add the pumpkin puree, eggs, yolk and spiced cream to a blender and blend until smooth.
7. Spread the roasted hazelnuts over the pastry case and pour over the pumpkin filling. Bake for 30 minutes, or until there is just a faint wobble in the centre. Allow to cool to room temperature before serving in slices with cream or even better… custard.

https://gourmetglow.co.uk/recipes/pumpkin-hazelnut-pie