Holiday Pie

It’s that time of year again when desserts reign supreme at holiday meals. I discovered a recipe for one that makes an outstanding pie great for a fall or winter holiday table.

Courtesy of The New York Times cooking section, Melissa Clark’s Brandied Pumpkin and Chestnut Pie combines several traditional holiday ingredients in a wonderful twist of flavors and richness with a smooth, creamy texture juxtaposed against your favorite pie crust recipe.

This is sure to become an irresistible offering for your family and guests! The recipe follows below.

Use left over pie crust remnants to make toppers with cookie cutters!

Brandied Pumpkin and Chestnut Pie

  • Yield One 9-inch single pie, 8 servings
  • Time 2 hours 15 minutes


    • 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 ¼ cups heavy cream
    • 3 eggs
    • ½ cup light brown sugar
    • 3 tablespoons good brandy, such as Cognac
    • 1 ½ teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ teaspoon freshly grated nutmeg
    • Pinch ground cloves
    • ¾ cup sweetened chestnut paste (such as crème de marrons)
    • 1 pre-baked 9-inch pie crust


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