Pumpkin Pie with Nut Brittle and Cinnamon Cream
Get ready to cozy up with a slice of pure autumn goodness! This Pumpkin Pie with Nut Brittle and Cinnamon Cream combines a silky, spiced pumpkin filling with a buttery, whole wheat crust, crunchy nut brittle, and a creamy cinnamon topping. It's the perfect blend of textures and flavors, making it a standout dessert for any fall gathering or holiday meal. Let’s dive into this deliciously comforting treat!
Equipment
Ingredients
For the Shortcrust Pastry:
- 180 g whole wheat or spelt flour
- 1 ¼ tsp baking powder
- A pinch of salt
- 3 tbsp honey
- 85 g butter cold, cubed
- 1 medium egg
For the Filling:
- 500 g pumpkin puree preferably from roasted Hokkaido pumpkin
- 3 large eggs
- 140 g honey
- 200 ml sour cream
- Zest of 1 organic orange
- 1/2 tsp cinnamon
- A pinch of ground ginger
- A pinch of cardamom
- A pinch of freshly grated nutmeg
- A hint of ground cloves
- A pinch of sea salt
For the Nut Brittle:
- 30 g butter
- 35 g honey
- 40 g pumpkin seeds
- 25 g sunflower seeds
- 12 sesame seeds
- 25 g walnuts chopped
For the Cinnamon Cream:
- 160 sour cream
- 3 tsp honey
- 1/2 tsp cinnamon
Instructions
- Grease a 26 cm (10 inch) springform pan and lightly dust with flour. In a bowl, combine the whole wheat or spelt flour and baking powder. Add a pinch of sea salt, honey, butter, and a medium egg. Quickly knead the mixture into a dough. Press the dough into the pan, forming a 2 cm (3/4 inch) high edge. Prick the base with a fork and set aside.
- Preheat the oven to 165°C (330°F) with a fan. Separate the eggs. In a large bowl, beat the egg yolks with honey and sour cream, then stir in the pumpkin puree. Add the zest of an organic orange, cinnamon, ground ginger, cardamom, freshly grated nutmeg, ground cloves, and a pinch of sea salt to the mixture. In another bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the pumpkin mixture. Pour the filling into the prepared crust and smooth the top. Bake on the second-lowest rack for 60-65 minutes. If the top darkens too quickly, cover the pie with foil after 40 minutes. Let the pie cool completely in the pan.
- While the pie is baking, prepare the nut brittle. In a small pan, melt butter and honey over medium heat. Stir in pumpkin seeds, sunflower seeds, sesame seeds, and chopped walnuts. Allow the mixture to cook until it caramelizes slightly and turns golden brown. Spread the mixture between two sheets of parchment paper and roll it thin. Once cooled, break the brittle into small pieces.
- To make the cinnamon sour cream, stir together sour cream, honey, and ground cinnamon. You can serve this on the side or spread it over the cooled pie. If using as a topping, chill the pie for a bit before slicing to allow the cream to set. Serve with the nut brittle scattered on top or alongside for extra crunch.
Notes
For a crispier crust, chill the dough for 15-20 minutes in the fridge before rolling it out. This helps firm up the butter and results in a flakier texture.
- If you love crunchy toppings, double the nut brittle recipe and sprinkle more generously over the entire pie, or use it as a topping for other desserts or yogurt.
- For homemade pumpkin puree, use about 30% more Hokkaido pumpkin than the recipe calls for. Cut the pumpkin into quarters, remove the seeds, and place cut-side down on a baking sheet lined with parchment. Lightly mist with water and bake at 160°C (320°F) for about 40 minutes. Once cooled, puree the pumpkin (skin included).
- If you love crunchy toppings, double the nut brittle recipe and sprinkle more generously over the entire pie, or use it as a topping for other desserts or yogurt.
- For homemade pumpkin puree, use about 30% more Hokkaido pumpkin than the recipe calls for. Cut the pumpkin into quarters, remove the seeds, and place cut-side down on a baking sheet lined with parchment. Lightly mist with water and bake at 160°C (320°F) for about 40 minutes. Once cooled, puree the pumpkin (skin included).
Nutrition
Calories: 200kcal
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