Spice-Kissed Pumpkin Pie

1. 1

   Pie : Preheat oven to 350 degrees, racks in the middle.

2. 2

   Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage.

3. 3

   Set aside.

4. 4

   Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

5. 5

   To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot.

6. 6

   Stir in the pumpkin puree, and vanilla.

7. 7

   Now stir in the eggs and coconut milk until just combined.

8. 8

   Set aside.

9. 9

   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 hazlenuts that will sit between the dough and the filling.

10. 10

    Using the last egg gently brush the decorative edges of the pie dough.

11. 11

    Use a fork to prick the pie dough a few times to prevent air bubbles.

12. 12

    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.

13. 13

    Let the pie cool a bit, this makes slicing less messy.

14. 14

    Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.

15. 15

    Kathy's Pumpkin Pie Spice Blend:.

16. 16

    Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves.

17. 17

    Smash the cinnamon a bit before grinding it.

18. 18

    The spices should be powder-fine, and sifted into a bowl together.

19. 19

    Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

* Per serving · 4 servings · Values may vary.