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1
Preheat the oven to 350 degrees F. Make the crust and topping: Combine the flour, granulated sugar and salt in a medium bowl and mix with a fork.
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2
Drizzle in the melted butter and mix until well combined.
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3
Remove 3/4 cup of the mixture to a small bowl; add the hazelnuts and mix with your fingers until large clumps form.
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4
This will be the topping; refrigerate until ready to use.
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5
Press the remaining mixture into the bottom and up the side of a 9-inch pie plate.
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6
Freeze until firm, about 10 minutes.
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7
Prick the bottom and side of the crust in several places with a fork.
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8
Line with foil, then fill with pie weights or dried beans.
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9
Bake until lightly golden around the edge, 12 to 15 minutes.
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10
Remove the foil and weights (if the foil sticks to the crust, you may need to bake it a few more minutes).
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11
Continue baking until the bottom of the crust is dry and lightly browned, 5 to 8 more minutes.
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12
Transfer to a rack and let cool 5 minutes, then use a small spoon to gently press together any small cracks while the crust is still warm.
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13
Spread the jelly over the bottom and up the side; let cool completely.
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14
Meanwhile, make the filling: Whisk the pumpkin puree, half-and-half, granulated sugar, eggs and cinnamon in a large bowl until smooth.
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15
Set the cooled crust on a rimmed baking sheet; pour in the pumpkin filling (it will be quite full).
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16
Bake 20 minutes, then remove from the oven and sprinkle with the hazelnut topping.
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17
Continue baking until the filling is set, 30 to 40 more minutes.
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18
(Tent with foil if the pie is browning too quickly.)
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19
Transfer to the rack and let cool completely.
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20
Lightly dust with confectioners' sugar just before serving.
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21
Photograph by Con Poulos
