Brandied Pumpkin and Chestnut Pie Recipe

Name: Brandied Pumpkin and Chestnut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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 creme de marrons); 1 pre-baked 9-inch pie crust (see recipe)

Servings: persons

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 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 creme de marrons)
1 pre-baked 9-inch pie crust (see recipe)

1
Preheat oven to 400 degrees.
2
In a bowl, toss pumpkin with butter and granulated sugar.
3
Arrange on a baking sheet.
4
Roast, tossing occasionally, until caramelized and very soft, 30 to 40 minutes.
5
Let cool (this can be done up to 5 days ahead).
6
Reduce oven temperature to 300 degrees.
7
Puree pumpkin in a food processor or blender.
8
In a bowl, combine 1 cup puree with 1 cup cream.
9
Save any leftover puree for another use: it freezes well.
10
Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves.
11
Stir in pumpkin mixture.
12
In a separate bowl, combine chestnut paste with remaining 1/4 cup cream.
13
Spread chestnut mixture in pie crust.
14
Top with pumpkin filling.
15
Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour.
16
Let cool to room temperature before slicing.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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 1/4 cups heavy cream, and more.

Yes, Brandied Pumpkin and Chestnut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brandied Pumpkin and Chestnut Pie

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