- 8
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 cups heavy cream
- 3 eggs
- cup light brown sugar
- 3 tablespoons good brandy, such as Cognac
- 1 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- teaspoon salt
- teaspoon freshly grated nutmeg
- Pinch ground cloves
- cup sweetened chestnut paste (such as cr de marrons)
- 1 pre-baked 9-inch pie crust
Preparation
Step 1
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. Purpumpkin in a food processor or blender. In a bowl, combine 1 cup purwith 1 cup cream. Save any leftover purfor 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 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.