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1
Pie : Preheat oven to 350 degrees, racks in the middle.
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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.
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3
Set aside.
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4
Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
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5
To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot.
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6
Stir in the pumpkin puree, and vanilla.
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7
Now stir in the eggs and coconut milk until just combined.
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8
Set aside.
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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.
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10
Using the last egg gently brush the decorative edges of the pie dough.
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11
Use a fork to prick the pie dough a few times to prevent air bubbles.
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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.
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13
Let the pie cool a bit, this makes slicing less messy.
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14
Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
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15
Kathy's Pumpkin Pie Spice Blend:.
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16
Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves.
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17
Smash the cinnamon a bit before grinding it.
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18
The spices should be powder-fine, and sifted into a bowl together.
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19
Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.
