Hazelnut-Crusted Coconut Pumpkin Pie

Ingredients

For the crust

• 2 cups whole hazelnuts
• 1 T pure maple syrup
• 3 T coconut oil, melted
• 3 T whole wheat flour

For the filling

• 3/4 cup dark brown sugar
• 1/2 tsp sea salt
• 1 T arrowroot powder (or cornstarch)
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 1/2 cups pumpkin puree*
• 1 tsp vanilla extract
• 1 cup full-fat coconut milk
• 3 free-range eggs, lightly beaten

*For the pumpkin puree

• 2 small butternuts, peeled, cored and cut into chunks
• olive oil
• sea salt

For the coconut whipped cream

• 1 can full-fat coconut milk
• 3 T icing-sugar

Directions

1. To make the crust, pulse hazelnuts in a food processor until coarsely ground. Add maple syrup, melted coconut oil and pulse again. Add flour and pulse until all the ingredients are well combined and hold together. Using hands, press the crust mix onto the edges of a 9-inch pie pan until flat and even. Cover with cling film and chill in the fridge for about an hour. Chill also the can of coconut milk for the whipped cream.
2. Preheat the oven to 350F (180C) and prepare the filling. Start with making the pumpkin puree: place the squash chunks on a baking sheet covered with parchment, drizzle with a little bit of olive oil and sprinkle lightly with fine grain sea salt. Bake it until very soft, about 30 minutes, then puree at high speed in a food processor until creamy and smooth. Set aside and let cool slightly.
3. In a large bowl, combine sugar, salt, arrowroot and spices. In another bowl, mix coconut milk and pumpkin puree, then add the eggs (or the chia eggs), stir to combine, then add the wet ingredients to the dry ones and stir until well combined.
4. Remove the crust from the fridge and pour the filling batter onto the pan. Bake for 40-50 minutes, until the filling is set. Set aside to cool slightly.
5. Just before serving, make the coconut whipped cream. Remove the can of coconut milk from the fridge and scoop out the superficial, solid cream onto a medium-sized bowl. Stir in the icing sugar. Whip the cream using a hand-whisk, until light and fluffy. Serve on top of the warm pie.