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From the NY Times REC: Brandied Pumpkin & Chestnut Pie...

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Joined: Dec 16, 2005


Posted to Thread #12304 at 3:25 pm on Oct 19, 2008

Brandied Pumpkin and Chestnut Pie

Serving Size : 8

1 small sugar pumpkin -- or medium butternut squash (about 2 pounds) peeled, seeded and cut into 2-inch chunks
6 tablespoons melted unsalted butter
2 tablespoons granulated sugar
2 3/4 cups heavy cream
3 eggs
1/2 cup light brown sugar
3 tablespoons brandy -- such as Cognac
5 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 Pinch ground cloves
3/4 cup sweetened chestnut paste -- (such as creme de marrons)

PREBAKED PIE SHELL -- For a 9-inch pie

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 ¼ 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.

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