BRANDIED PUMPKIN AND CHESTNUT PIE

Brandied Pumpkin and Chestnut Pie image

This is quite possibly the best pumpkin pie recipe out there. Why? It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too). We've heard from readers that people who think they don't like pumpkin pie love this one. And don't fret: You don't make the chestnut paste, you buy it. It's available online and at most specialty markets.

Provided by Melissa Clark

Categories dessert

Time 2h15m

Yield One 9-inch single pie, 8 servings

Number Of Ingredients 14

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Ingredients

1 small sugar pumpkin or medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks; or 1 cup canned pumpkin purée
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/4 cups heavy cream
3 eggs
1/2 cup light brown sugar
3 tablespoons good brandy, such as Cognac
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
3/4 cup sweetened chestnut paste (such as crème de marrons)
1 pre-baked 9-inch pie crust (see recipe)

Steps:

Preheat oven to 400 degrees. In a bowl, toss pumpkin with butter and granulated sugar. Arrange on a baking sheet. Roast, tossing occasionally, until caramelized and very soft, 30 to 40 minutes. Let cool (this can be done up to 5 days ahead).
Reduce oven temperature to 300 degrees. Purée pumpkin in a food processor or blender. 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.
In a separate bowl, combine chestnut paste with remaining 1/4 cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling.
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.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 307 milligrams, Sugar 15 grams, TransFat 0 grams