Brandied Pumpkin and Chestnut Pie Recipe

Ingredients

• 1 small sugar pumpkin or medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks; or 1 cup canned pumpkin purée
• 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 crème de marrons)
• 1 pre-baked 9-inch pie crust (see recipe)