How we made pumpkin pie by Reka

http://www.101cookbooks.com/archives/spicekissed-pumpkin-pie-recipe.html
Spice-kissed Pumpkin Pie Recipe
by Heidi Swanson, 101 Cookbooks
1 partially baked pie crust* (a standard pie dough recipe, pate brisee)2 cups hazelnuts (divided) , toasted1/2 cup brown sugar1 tablespoon pumpkin pie spice blend*1 teaspoon salt1 tablespoon arrowroot (or cornstarch)1 1/2 cups of roasted pumpkin puree*1 teaspoon vanilla extract3 extra large eggs PLUS one for glaze, lightly beaten1 cup coconut milk
Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

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 hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.
Makes one 9 or 10-inch pie.

Prebaked Pie Crust
Ingredients
Makes 2 eight-oen-inch single-crust pies or one eight-oen-inch double-crust pie
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions
Place flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate for at least 1 hour before using.

On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.
Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 5 to 20 minutes more. Cool completely on a wire rack before filling.

Kathy's Pumpkin Pie Spice Blend
1 tablespoon freshly ground cassia cinnamon3/4 teaspoon freshly ground allspicescant 1/2 teaspoon freshly ground cloves1 1/2 teaspoons ground ginger (pre ground)
Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

Roasted Pumpkin Puree
1 3 lb. sugar pie pumpkin2 tablespoons olive oilsalt
Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.