BRANDIED PUMPKIN AND CHESTNUT PIE

BRANDIED PUMPKIN AND CHESTNUT PIE image

Yield 8 slices

Number Of Ingredients 14

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1 cup pumkin puree
3 tablespoons butter
1 tablespoon sugar
1 1/4 cups heavy cream
3 eggs
1/2 cup light brown sugar
3 tablespoons congac
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
pinch cloves
3/4 cup sweetened chestnut paste
1 pie crust (baked)

Steps:

Reduce oven temperature to 300 degrees. In a bowl, combine 1 cup purée with 1 cup cream. Save any leftover purée for another use: it freezes well. Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves. Stir in pumpkin mixture. 3. In a separate bowl, combine chestnut paste with remaining ¼ cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling. 4. Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before slicing.