Brandied Pumpkin and Chestnut Pie

Step 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).

Step 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.

Step 3

In a separate bowl, combine chestnut paste with remaining 1/4 cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling.

Step 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.