Pumpkin-Hazelnut Pie

• Perfect Piecrust 101 for a single-crust pie
• 1/2 cup (2 ounces) hazelnuts, toasted and peeled (see Note)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• One 15-ounce can solid-pack pumpkin (1 3/4 cups)
• 1/4 cups half and half
• 2 large eggs, beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2/3 cup heavy cream
• 2 tablespoons confectioners sugar
• 1/2 teaspoon vanilla extract

1. Following the instructions in Perfect Piecrust 101, line a 9-inch pie pan with the pie dough and flute the edges.
2. Line the pastry shell with aluminum foil.
3. Freeze for 20 minutes.
4. Position a rack in the lower third of the oven and place a baking sheet on the rack.
5. Preheat the oven to 400F.
6. Fill the foil with pie weights or dried beans.
7. Place the pastry shell on a baking sheet.
8. Bake until the edges of the crust look set, about 12 minutes.
9. Remove from the oven and lift off the foil and beans.
10. Meanwhile, prepare the filling.
11. Process the hazelnuts, brown sugar, and granulated sugar in a food processor with the metal chopping blade until the hazelnuts are powdery.
12. Transfer to a medium bowl and add the pumpkin, half-and-half, eggs, cinnamon, ginger, cloves, and nutmeg.
13. Whisk well.
14. Pour the filling into the hot crust and return to the oven.
15. Bake for 15 minutes.
16. Reduce the oven temperature to 350F.
17. Bake until the filling is puffed with a 1-inch diameter area in the center that remains unpuffed, about 45 minutes.
18. Transfer to a wire rack and cool completely.
19. Cover the pie and refrigerate until chilled.
20. (The pie can be prepared 1 day ahead.)
21. To prepare the topping, whip the heavy cream, confectioners sugar, and vanilla until soft peaks form.
22. Transfer the cream to a pastry bag fitted with a 1/2-inch fluted tip.
23. Pipe 8 large rosettes around the edge of the pie.
24. (Or spread the cream over the filling in a thin layer.)
25. Serve chilled.

hazelnuts, brown sugar, granulated sugar, solidpack pumpkin, eggs, ground cinnamon, ground ginger, ground cloves, ground nutmeg, heavy cream, confectioners sugar, vanilla

Taken from www.cookstr.com/recipes/pumpkin-hazelnut-pie (may not work)