Ingredients

• 1 pie crust enough for one bottom crust
• 1 1/2 cups / 170g hazelnuts or walnuts, toasted
• 1 tablespoon sugar
• 1/2 cup / 85g light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon fine grain sea salt
• 1 tablespoon arrowroot (or cornstarch), sifted
• 1 15- ounce can 100% pumpkin
• 2 teaspoons vanilla extract
• 4 extra large eggs, room temperature
• 1 cup full-fat coconut milk or heavy cream
• To serve: freshly whipped cream, lightly sweetened

Directions

1. Preheat oven to 375°F / 190°C with a rack in the middle or lower third.
2. Roll out the pie dough:
3. If your dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 10 - 15 minutes, or so. Lightly flour your work surface, hands, and rolling pin, and roll the pie dough out to 12 inches or so. Large enough to relax into your pie dish with a bit of extra dough beyond the edge. You’re going to want to turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed as you’re rolling.
4. Transfer the dough into a 9-inch pie plate by gently wrapping it around a rolling pin and unrolling it across your pan. Working quickly, coax the dough into place, fold any extra dough onto itself, and then press confidently into the pan to anchor it. Work quickly so your dough doesn’t warm. To make a decorative edge, crimp or pinch around the pie using a fork or pressing your thumb and forefinger of one hand into the forefinger of the other hand. Chill in the freezer for 15-20 minutes.
5. Pre-bake the pie crust:
6. Line the crust with parchment paper or aluminum foil and fill with baking weights. Dried beans, rice can be used for this purpose and saved for future use.
7. Place the pie pan on a large baking sheet. Bake for 20-25 minutes, or until the crust is barely golden at the edges. Remove from the oven, carefully remove weights, prick the base of the crust all over with a fork to prevent puffing. Allow to cool completely on a rack.
8. Puree 1 1/2 cups of the toasted walnuts (or hazelnuts) in a food processor with 1 tablespoon of sugar. You want the nuts to turn into a paste, 40-60 seconds, or past the 'crumble' stage. Set aside.
9. Whisk together the brown sugar, cinnamon, ginger, allspice, cloves, nutmeg, salt, and arrowroot. Stir in the pumpkin puree and vanilla. Now, lightly beat three of the eggs in a small bowl (or pumpkin can). Add the eggs and coconut milk to the pumpkin puree mixture and stir until just combined. Set aside.
10. 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 walnuts (or hazelnuts) that will sit between the dough and the pumpkin filling. It doesn’t have to be perfect.
11. Use the last egg, lightly beaten, to gently brush the decorative edges of the pie dough.
12. Use a fork to prick the pie dough a few times to prevent air bubbles, then fill the pie crust with the pumpkin filling.
13. Reduce the oven temperature to 325F. Bake the pie for about 50 minutes, and then check on it regularly. The pie is baked when the center of the pie just barely jiggles when you move the pie. The edges should be set. This could take another 10 or twenty minutes.
14. To avoid cracking, avoid over baking your pie, and allow it to cool slowly if possible. You can do this by turning off the oven and opening the door, to allow a more gradual cool down. Allow to cool to room temperature.
15. Serve straight or with a dollop of sweetened whipped cream, and a bit of freshly grated nutmeg.