← All recipes

🍰 Pumpkin Pie with Hazelnut Crust

306 kcal · 30 min · 4 servings

Ingredients

• 90 g Butter (+ 1 tsp for greasing)
• 60 g hazelnuts
• 50 g fine oat flakes
• 80 g rice flour
• 30 g tapioca flour (2 tbsp)
• 120 g coconut blossom 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 cream stabilizer
• 2 tbsp maple syrup
• 50 g roasted pecans
• legumes for blind baking

Instructions

1. 1. Grease a pie dish with one teaspoon of butter.
2. 2. Coarsely chop the hazelnuts in a blender.
3. 3. Add oat flakes, rice and tapioca flour, 50 grams of sugar, and a pinch of salt to the blender.
4. 4. Blend the ingredients into a fine meal.
5. 5. Slice the vanilla pod lengthwise and scrape out the seeds with a knife.
6. 6. Mix 60 grams of butter and one-third of the vanilla seeds into the flour mixture.
7. 7. Work the mixture with your fingers until small crumbs form.
8. 8. Press the crumbs firmly into the dish, including the sides.
9. 9. Place the dish in the freezer for 15 minutes.
10. 10. Meanwhile, cut the pumpkin into cubes.
11. 11. Boil the pumpkin cubes in a pot of water for about 10 minutes until soft.
12. 12. Drain the water and let the pumpkin drain.
13. 13. Puree the pumpkin until smooth with a hand blender.
14. 14. Place parchment paper and legumes (e.g., dried beans) on the pre-chilled crust.
15. 15. Bake the crust in a preheated oven at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced) for 25 to 30 minutes.
16. 16. Remove the crust from the oven and take out the parchment paper and beans.
17. 17. Let the crust cool for 10 minutes.
18. 18. Mix the remaining sugar with starch and spices in a large pot.
19. 19. Peel the ginger and chop it finely.
20. 20. Stir milk, 120 grams of crème fraîche, pumpkin puree, one-third of the vanilla seeds, and ginger into the pot.
21. 21. Bring the mixture to a boil while stirring.
22. 22. Simmer the cream for 2 minutes over low heat.
23. 23. Remove the pot from the heat and stir in 30 grams of butter.
24. 24. Strain the cream through a fine sieve.
25. 25. Let the cream cool for 15 minutes.
26. 26. Pour the cream onto the baked crust and smooth it out.
27. 27. Place the pie in the refrigerator for at least 3 hours.
28. 28. Whip cream with cream stabilizer, the remaining crème fraîche, maple syrup, and the remaining vanilla seeds until creamy.
29. 29. Place two-thirds of the cream in the center of the pie.
30. 30. Spread the cream in a circular motion with the back of a spoon, leaving a 5 to 6 centimeter border free.
31. 31. Chop the nuts and sprinkle them over the free border.
32. 32. Serve the remaining cream on the side.

Nutrition per serving

• kcal: 306
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 29 g