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1
Following the instructions in Perfect Piecrust 101, line a 9-inch pie pan with the pie dough and flute the edges.
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2
Line the pastry shell with aluminum foil.
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3
Freeze for 20 minutes.
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4
Position a rack in the lower third of the oven and place a baking sheet on the rack.
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5
Preheat the oven to 400F.
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6
Fill the foil with pie weights or dried beans.
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7
Place the pastry shell on a baking sheet.
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8
Bake until the edges of the crust look set, about 12 minutes.
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9
Remove from the oven and lift off the foil and beans.
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10
Meanwhile, prepare the filling.
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11
Process the hazelnuts, brown sugar, and granulated sugar in a food processor with the metal chopping blade until the hazelnuts are powdery.
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12
Transfer to a medium bowl and add the pumpkin, half-and-half, eggs, cinnamon, ginger, cloves, and nutmeg.
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13
Whisk well.
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14
Pour the filling into the hot crust and return to the oven.
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15
Bake for 15 minutes.
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16
Reduce the oven temperature to 350F.
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17
Bake until the filling is puffed with a 1-inch diameter area in the center that remains unpuffed, about 45 minutes.
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18
Transfer to a wire rack and cool completely.
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19
Cover the pie and refrigerate until chilled.
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20
(The pie can be prepared 1 day ahead.)
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21
To prepare the topping, whip the heavy cream, confectioners sugar, and vanilla until soft peaks form.
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22
Transfer the cream to a pastry bag fitted with a 1/2-inch fluted tip.
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23
Pipe 8 large rosettes around the edge of the pie.
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24
(Or spread the cream over the filling in a thin layer.)
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25
Serve chilled.
