INGREDIENTS
1 1/4 cups
skin-on hazelnuts
1 cup
flour
2 tbsp
granulated sugar
3/4 tsp
kosher salt
1/2 cup
butter
1 pinch
cream of tartar
1 1/4 cups
granulated sugar
1 cup
heavy cream
1 cup
pumpkin purée
2 tbsp
brown sugar
1 tbsp
flour
1 1/2 tsp
ginger
3/4 tsp
ground cinnamon
3/4 tsp
kosher salt
3 larges
eggs
1 serving
whipped cream
9 inches
a springform pan