Mix the pumpkin with the juice of the orange, 100 g sugar, 1 teaspoon of grated orange peel, cinnamon and clove in a saucepan, bring to the boil and cook covered over low heat for approx. 10 minutes until soft. Puree everything and let it cool down. Mix the flour, 50 g sugar and a pinch of salt in a mixing bowl. Add flakes of butter and 2-3 tablespoons of cold water and knead. Line a greased pie form with a removable base or springform pan (26-28 cm diameter) with the dough and pull up the edge approx. 3 cm. Mix the eggs, creme fraiche, hazelnuts, vanilla sugar and 2 teaspoons of orange peel and add the pumpkin. Mix well again. Pour over the dough. Bake in the preheated oven (E stove: 175 degrees, gas: level 2) on the second rack from the bottom for about 1 hour. Cool a little and then remove from the mold and let cool. Serve with cinnamon cream.
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