Pumpkin Pie is the true staple of autumn. This is rich, spicy pie slices well and features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. The base is of this pie is gluten-free and paleo – almond flour and hazelnut flour adds a nuttiness and more intense flavor to the pie.
When making a pumpkin pie from scratch I always make my own pumpkin puree by cooking the flesh of a blue hokkaido pumpkin. To make pumpkin purée from scratch, cut small to medium hokkaido pumpkins in half. Scrape out the insides and discard. Line a baking sheet with parchment paper. Place the pumpkin halves cut side down on the lined baking sheet and bake at one hundred and eighty degrees celsius until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Alternatively, you can cut the pumpkin into sections and steam in a saucepan with some water, until soft. Strain it and then puree it with the use of a blender or food mill.
The perfect pie deserves the perfect crust. Traditional rolled crusts can be daunting for many, and some simply can’t eat the wheat flour. Whatever the reason, this nutty crust is a breeze to make and elevates the flavor of the pumpkin pie. To make the hazelnut almond crust combine the almond and hazelnut flours, butter, sea salt, egg, and water by hand to form a dough. Press the dough into a greased pie baking pan. Using a fork, prick the pie crust evenly across the whole surface. This pie crust does not require blind baking. Just pour the pumpkin pie filling into the chilled pie crust, and bake it in the oven. The crust and the pumpkin filling will cook at the same rate.
A little tip when baking the pie; be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack.
pumpkin pie with hazelnut + almond crust
- one pumpkin, deseed and halved
- half a cup of buttermilk
- one tablespoons of ground cinnamon
- one teaspoon of ground nutmeg
- three quarters of a cup of brown sugar
- three eggs
- one cup of almond flour
- one cup of hazelnut flour (or grounded hazelnuts)
- half a cup of butter, melted
- half a teaspoon of sea salt
- a quarter of a cup of ice cold water
Preheat oven to one hundred and eighty degrees celsius.
Line a baking sheet with parchment paper and place the halved pumpkins on it with the skin facing down. Bake the pumpkin for an hour or until soft.
While the pumpkin is baking, in a medium mixing bowl add the almond and hazelnut flours, butter, sea salt, one egg, and the water. Combine to form a dough.
Press the dough into a greased pie baking pan. Using a fork, prick the pie crust evenly across the whole surface.
Once the pumpkin has softened, leave it to cool. Once it has cooled place it in a separate large mixing bowl. Add the brown sugar and two eggs, and stir until the texture is creamy in consistency.
Add the buttermilk, cinnamon and nutmeg. Combine well.
Fill the crust with the filling and bake for forty five minutes to an hour (depending on your oven).
Once the filling has set and edges of the crust have slightly crisped remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack.
Leave to cool before serving with whipping cream.