Linz Pumpkin Cake

Ingredients:

Warp

• 2 cups premium flour
• 0.66 cups granulated sugar
• 0.25 tsp salt
• 10 tbsp melted butter
• 0.5 tbsp. coarsely chopped blanched hazelnuts
• 0.5 cup red currant or seedless raspberry jam

Filling

• 420 gr. pumpkin puree
• 0.75 cups drinking cream 10% fat
• 0.66 cups granulated sugar
• 2 large eggs
• 0.5 tsp ground cinnamon
• Powdered sugar for sprinkling

Preparation:

1. Preheat oven to 180°C.
   
   Make the dough and top layerCombine the flour, sugar, and salt in a medium bowl, whisking with a fork. Pour in the melted butter and mix well. Transfer three-quarters of the mixture to a small bowl, add the nuts, and mix with your fingers until large clumps form. This will be the top layer; refrigerate the mixture until ready to use.
   
   Spread the remaining dough over the bottom and sides of a 20cm pie pan. Freeze for 10 minutes to set.
2. Prick the bottom and sides of the pastry several times with a fork. Line with foil, then top with pie weights or dried beans. Bake until pale golden brown around the edges, 12-15 minutes. Remove the foil and weights. Continue baking until the bottom is dry and lightly browned, another 5-8 minutes. Place on the counter and let cool for 5 minutes, then gently press any small cracks with a small spoon while the pastry is still warm. Spread jam over the bottom and edges of the pastry, and let cool completely.
3. Make the fillingCombine the pumpkin puree, cream, sugar, eggs, and cinnamon in a large bowl until smooth. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake for 20 minutes, then remove from the oven and sprinkle with the nut mixture. Continue baking until the filling is set, 30 to 40 minutes. (Take cover with foil if the pie is browning too quickly.) Transfer to a countertop and let cool completely. Dust lightly with powdered sugar just before serving.