It is pumpkin time and regionally cultivated pumpkins will be available at low prices until February. Hence, there is an excessive use of pupmkin in my kitchen at the moment. My favourite pumpkin to use is hokkaido as its skin is edible – it becomes soft when cooked or baked so it’s really easy to prepare. I used hokkaido for the recipe below, but I am definitely going to try butternut squash soon, too.
(adapted from 101 cookbooks)
250g all purpose flour
125g butter or vegetable margarine
125g raw cane sugar
1 package vanilla sugar
1 ts baking powder
340g ground hazelnuts
2 TS hazelnut oil or other neutral oil
150g raw cane sugar
1 ½ TS ground cinnamon
¾ ts ground allspice
½ ts ground cloves (you might want to use less, I thought the pie tasted a bit too much of cloves)
1 ½ ground ginger
1 ts salt
1 TS cornstarch
600g roasted hokkaido purée (cube, salt and pepper, roast in oven 25 minutes at 230°C, purée)
1 ts vanilla extract
3 large eggs
237 ml coconut milk
1. Preheat the oven to 180°C.
2. For the crust mix all ingredients in a bowl and fold until well combined. Place the dough on the bottom and around the edges of a prepared spring form (26 cm) and refrigerate for 30 minutes.
3. Carefully roast the ground hazelnuts in a pan until lightly brown and fragrant. Stir in the hazelnut oil into 300g of the nuts until they turn into a creamy paste. Set aside.
4. In a bowl whisk together the sugar, spices and starch. First stir in the pumpkin purée and vanilla, then the eggs and coconut milk until well combined.
5. Get the spring form from the refrigerator and with a fork prick a couple of holes in the dough on the bottom of the form. Fill in the hazelnut paste and smooth out with a spoon or knife.
6. Fill in the pumpkin purée and smooth out, too.
7. Transfer the pie into the oven and let bake on the middle rack for about 50 minutes. The filling should be set, only the center may jiggle a little.
8. Let the pie cool completely, this will make cutting it easier.
9. Serve with cinnamon cream and sprinkle with the remaining ground hazelnuts.
Beirut – Un dernier verre (Pour la route)