chestnut paste

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 (although canned works just fine, too). We've heard from readers that people who think they don't like pumpkin pie love this one. And don't fret: You don't make the chestnut paste, you buy it. It's available online and at most specialty markets.

Brandied Pumpkin and Chestnut Pie

sugar pumpkin pumpkin purée

unsalted butter, melted

sugar

heavy cream

eggs

brown sugar

brandy,

ginger

cinnamon

salt

nutmeg

cloves

chestnut paste (such as crème de marrons)

pie crust (see recipe)

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 1/4 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.

The French love their chestnuts so churn a sweetened chestnut vanilla ice cream to chill over the festive season - or any time of year

Chestnut Vanilla Ice Cream

g (3.5 ounces) caster sugar

ounces)

400 ml (14 floz) whole milk

200 ml (7 floz) whipping cream

vanilla pod

caramel powdered colouring (optional)

Cream together the egg yolks, sugar and sweetened chestnut vanilla spread in a large bowl until light and fluffy.

Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.

Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.

Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn. Then follow ice cream maker&#x27;s manufacturer&#x27;s instructions. Freeze for a minimum of 2 hours.

Top 2 chestnut paste recipes from across the web

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Brandied Pumpkin and Chestnut Pie

Chestnut Vanilla Ice Cream

Top 2 chestnut paste recipes from across the web

The most viewed chestnut paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brandied Pumpkin and Chestnut Pie

Chestnut Vanilla Ice Cream

The most viewed chestnut paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine