Method

• 1.
  Preheat the oven to 180ºC.
• 2.
  Melt the butter in a large pan over a low heat. Blitz the biscuits and 100g of the hazelnuts in a food processor into crumbs, then stir into the butter.
• 3.
  Tip the biscuit mixture into a deep 25cm loose-bottomed tart tin, spreading evenly and pushing it into base and sides. Place in the fridge to firm up for 10 minutes.
• 4.
  For the caramel, pour the sugar into a wide non-stick pan and let it melt over a medium heat – don’t stir it, just gently swirl the pan occasionally.
• 5.
  Once the sugar has melted and is a deep golden colour, quickly stir in the butter until combined, then whisk in the cream until smooth. Remove from the heat and cool for 10 minutes.
• 6.
  Spread the cooled caramel over the biscuit base, then firm up in the fridge for at least 1 hour.
• 7.
  Halve and deseed the pumpkin, then chop into 3cm wedges (there’s no need to peel it). Spread over 2 roasting trays and drizzle with 2 tablespoons of oil.

• 8.
  Sprinkle the pumpkin with the cinnamon, add a few gratings of nutmeg and a pinch of sea salt, then toss to coat. Roast for 40 minutes or until golden and cooked through.
• 9.
  Once cool enough to handle, scoop the pumpkin flesh into a food processor, discarding the skin. Add the brown sugar and blitz until smooth, sieving out any excess liquid if it’s very watery, so that you have a smooth paste.
• 10.
  Spoon the pumpkin into the pie crust and spread evenly over the caramel. Chill for at least 1 hour.
• 11.
  Toast the remaining hazelnuts in a frying pan over a high heat for 1-2 minutes or until golden. Bash with a pestle and mortar until fine, then tip onto a lined baking tray.
• 12.
  In same pan, combine 2 tablespoons caster sugar with 1 splash of water and cook over a medium heat for 2 minutes or until you have a golden caramel. Pour over the nuts and set aside to cool.
• 13.
  Dissolve the remaining caster sugar in 3 tablespoons of water over a medium heat, swirling the pan and letting it bubble for 1 minute or until syrupy. Stir in the coffee and set aside to cool.
• 14.
  Whip the cream into soft peaks. Take the pie out of the fridge and spoon over the cream, making peaks with the back of the spoon and rippling in the coffee syrup as you go.
• 15.
  Smash up the hazelnut brittle and sprinkle over, shave over the chocolate (you could use a speed-peeler), then serve.