Brandied Pumpkin and Chestnut Pie Recipe

Name: 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)

cooking.nytimes.com

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...

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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)