Pumpkin Pie With Hazelnuts (From Fwdgf) - cooking recipe

Ingredients

Piecrust
2/3 cup flour
1 pinch salt
1 tablespoon sugar
6 tablespoons butter, chilled
1 1/2 tablespoons water, ice cold
Filling
1/3 cup ground hazelnuts
1/4 cup brown sugar
2 tablespoons butter, softened
Topping
2 eggs
1 egg yolk
1 cup unsweetened pumpkin puree (canned organic)
1 tablespoon flour
2/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup heavy cream

Preparation

FOR THE PIECRUST: Put the flour, salt, and sugar in a food processor and pulse to combine. cut the chilled butter into small pieces and add to the processor with the water for 15 seconds. If the dough is too dry, add more water by droplets. The dough should just hold together. Do not knead. Wrap the dough in waxed paper and refrigerate at least 4 hours to overnight.
Preheat oven to 400\u00b0F Roll out the pastry and fit to a 9 inch pie plate, 2 inches deep. Prick the bottom and sides with a fork then line the plate with aluminum foil and add dry beans to weigh down the dough. Bake for 10 minutes. Remove the foil and beans.
FOR THE FILLING: Increase oven temperature to 450\u00b0F In a bowl mix hazelnuts, 1/4 cup brown sugar, and butter. Work into a paste and spread it into the pie shell. Bake 10 minutes.
FOR THE TOPPING: Meanwhile, Mix the remaining ingredients in a large bowl. Pour into the pastry shell. Reduce oven temperature to 325\u00b0F Bake pie for 45 minutes. Serve at room temperature or cold.