A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie. Don't let the fancy name scary you, it's actually very easy to make, the only appliances I used were a blender and an oven!
2large egg whites
10tbsplight agave nectar(or sugar)
1/2cupunbleached all-purpose flour(sifted)
1inchvanilla bean(split, pulp scraped out)
2/3cuppumpkin puree(homemade or canned)
1/3cupchopped lightly toasted hazelnuts
Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
Add the hazelnuts to the dish.
Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a food processor). Blend until smooth, about 30 seconds.
Add the pumpkin purée and blend well.
Add the flour and pulse until well combined.
Pour in the batter into the pie dish.
Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.