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Brandied Pumpkin and Chestnut Pie

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. Make pumpkin bread with the leftover purée.

Ingredients

  • 1 small sugar pumpkin or medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 ¼ cups heavy cream
  • 3 eggs
  • ½ cup light brown sugar
  • 3 tablespoons good brandy, such as Cognac
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • Pinch ground cloves
  • ¾ cup sweetened chestnut paste (such as crème de marrons)
  • 1 pre-baked 9-inch pie crust (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      504 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 6 grams protein; 143 milligrams cholesterol; 318 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One 9-inch single pie, 8 servings

Preparation

  1. 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).
  2. 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.
  3. In a separate bowl, combine chestnut paste with remaining 1/4 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.

2 hours 15 minutes

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