Brandied Pumpkin and Chestnut Pie

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

1. Preheat oven to 400 degrees.
2. In a bowl, toss pumpkin with butter and granulated sugar.
3. Arrange on a baking sheet.
4. Roast, tossing occasionally, until caramelized and very soft, 30 to 40 minutes.
5. Let cool (this can be done up to 5 days ahead).
6. Reduce oven temperature to 300 degrees.
7. Puree pumpkin in a food processor or blender.
8. In a bowl, combine 1 cup puree with 1 cup cream.
9. Save any leftover puree for another use: it freezes well.
10. Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves.
11. Stir in pumpkin mixture.
12. In a separate bowl, combine chestnut paste with remaining 1/4 cup cream.
13. Spread chestnut mixture in pie crust.
14. Top with pumpkin filling.
15. Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour.
16. Let cool to room temperature before slicing.

sugar, unsalted butter, sugar, heavy cream, eggs, light brown sugar, brandy, ground ginger, ground cinnamon, salt, freshly grated nutmeg, ground cloves, chestnut paste, pie crust

Taken from cooking.nytimes.com/recipes/451 (may not work)