BRANDIED PUMPKIN AND CHESTNUT PIE
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.
Provided by Melissa Clark
Categories dessert
Time 2h15m
Yield One 9-inch single pie, 8 servings
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 307 milligrams, Sugar 15 grams, TransFat 0 grams
BRANDIED PUMPKIN PIE
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
- While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
- Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
BRANDIED PUMPKIN BREAD
A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread.
Provided by Jennifer Napoli Horvath
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
- Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
- When the bread is done baking, remove it from the pan and allow to cool on a wire rack.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 45.8 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 2.5 g, Protein 7 g, SaturatedFat 2 g, Sodium 386.9 mg, Sugar 7.2 g
ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY
Fall is here and I've been craving spicy-sweet pumpkin cheesecake. Rich pumpkin, nutmeg, ginger, cloves, cinnamon - all those earthy spices of a traditional pumpkin pie except they're in a velvety, creamy cheesecake. To kick things up a-bit, I add a little brandy to this recipe - Once you bite into this delight you are sure to surrender to the pleasure. Sure, it's an outrageous indulgence. But what the heck: The holidays are here!
Provided by Feast Your Eyes
Categories Cheesecake
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F
- Coat 9" springform pan with cooking spray.
- Crumb Crust:.
- Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
- Pumpkin Filling:.
- With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
- Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
- Pour the batter into the baked graham cracker crust.
- Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
- Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
- Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.
Nutrition Facts : Calories 728.2, Fat 36.1, SaturatedFat 18.9, Cholesterol 164.8, Sodium 598.7, Carbohydrate 82.1, Fiber 2.4, Sugar 62.5, Protein 16.1
BRANDIED PUMPKIN PIE
This is the best pumpkin pie I have ever had. All you have to do is try it once and you're sure to be hooked, just like my family is. I found this recipe a few years ago, and we have enjoyed it ever since! Serve with whipped topping.
Provided by Lois
Categories Fruits and Vegetables Vegetables Squash
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
- Bake in preheated oven for 25 minutes; remove foil. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
- Cool completely on a wire rack before serving. Store unused portion in refrigerator.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 49.4 g, Cholesterol 54.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 6.4 g, Sodium 506.1 mg, Sugar 24.5 g
BRANDIED PUMPKIN PIE
Steps:
- 1. Preheat oven to 375 degrees F. Prepare pastry; set aside.
- 2. Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil.
- 3. Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger.
- Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt in a mixing bowl. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 4 to 5 tablespoons water, 1 tablespoon at a time, over mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough water to moisten all of the mixture.) Form dough into a ball. Roll dough on a lightly floured surface to form a 12-inch-diameter circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. To build up the edge of the pastry, trim it to 1/2-inch beyond edge of pie plate; fold under. Flute edge as desired. Do not prick pastry.
- Sweetened Whipped Cream: Place a medium mixing bowl and beaters in the freezer for at least 30 minutes. Combine 1 cup well-chilled whipping cream and 1 tablespoon granulated sugar in the bowl, and beat with an electric mixer or rotary beater on high speed until cream holds soft peaks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BRANDIED PUMPKIN PIE
Categories Dessert Bake Thanksgiving Cognac/Armagnac Pumpkin Gourmet
Number Of Ingredients 12
Steps:
- Roll out three fourths of the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell. Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
- Roll out the remaining dough 1/8 inch thick on the lightly floured surface and with a 3-inch leaf-shaped cutter cut out 3 leaves. Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F. oven for 12 to 15 minutes, or until they are golden. Transfer the leaves to a rack and let them cool completely.
- In a bowl whisk together the pumpkin, the brown sugar, the cinnamon, the ginger, the salt, the heavy cream, the milk, the eggs, and the Cognac until the filling is smooth and pour the filling into the shell. Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F. oven for 1 hour, or until the filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.) Transfer the pie to a rack and let it cool completely. Garnish the pie with the pastry leaves just before serving and serve it with the ginger whipped cream.
More about "brandied pumpkin and chestnut pie food"
HOW TO MAKE ROASTED CHESTNUT PIE: CHESTNUT PIE RECIPE
From masterclass.com
EASY BRANDY PUMPKIN PIE RECIPE – MUST LOVE HOME
From mustlovehome.com
PUMPKIN & CHESTNUT PIE (VEGAN & GLUTEN FREE) - REBEL …
From rebelrecipes.com
THE FORT RECIPE: GUNNY’S BRANDIED PUMPKIN PIE
From thefort.com
OLD-FASHIONED BRANDIED PUMPKIN PIE RECIPE - IFOOD.TV
From ifood.tv
BRANDIED PUMPKIN AND CHESTNUT PIE - DINING AND COOKING
From diningandcooking.com
Calories 504 per serving
PUMPKIN, CHESTNUT AND MUSHROOM PIE - NUTRITION AND CAKE
From nutritionandcake.com
RECIPE: BRANDIED PUMPKIN PIE - HOUSTON CHRONICLE
From houstonchronicle.com
BRANDIED PUMPKIN AND CHESTNUT PIE RECIPE | RECIPE
From pinterest.com
HEAVEN IN A PIE PAN: THE PERFECT CRUST - THE NEW YORK TIMES
From nytimes.com
THYMES BRANDIED PUMPKIN AND CHESTNUT REED DIFFUSER
BRANDIED PUMPKIN AND CHESTNUT PIE RECIPE | RECIPE | PUMPKIN PIE …
From pinterest.com
BRANDIED PUMPKIN AND CHESTNUT PIE RECIPE
From pinterest.co.uk
BRANDY PUMPKIN PIE WITH PECAN CRUST - GREY & BRIANNA
From greyandbrianna.com
THYMES WILDWOOD BRANDIED PUMPKIN & CHESTNUT VOTIVE CANDLE
From zanadia.com
PUMPKIN PIE WITH BRANDY RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHESTNUT PIE RECIPES - CHESTNUT MERINGUE PIE RECIPE | FOOD …
From findrecipeworld.com
BRANDIED PUMPKIN AND CHESTNUT PIE | RECIPE CART
From getrecipecart.com
PUMPKIN SEED FLOUR RECIPES - BRANDIED PUMPKIN AND CHESTNUT PIE …
From keto-favorites.jenpros.com
RECIPE: BRANDIED PUMPKIN PIE - FOOD NEWS
From foodnewsnews.com
AUTUMN ON THE FARM AND JENNIFER’S BRANDIED PUMPKIN PIE RECIPE
From redwoodhill.com
BRADY ADAIR | HOLIDAY PIE
From bradyadair.com
RACHEL RODDY'S RECIPE FOR ROAST PUMPKIN, MUSHROOM AND CHESTNUT …
From theguardian.com
THYMES WILDWOOD BRANDIED PUMPKIN & CHESTNUT CANDLE TIN
From zanadia.com
FRINKFOOD - BRANDIED PUMPKIN PIE
From frinkfood.com
BRANDY PUMPKIN PIE MILK SHAKES - GLUTEN FREE RECIPES
From fooddiez.com
BRANDIED PUMPKIN PIES - BETTER HOMES & GARDENS
From bhg.com
BRANDY PUMPKIN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
TANYA'S FAVORITE BRANDIED PUMPKIN PIE - INTERIOR MONOLOGUE
From interiormonologue.com
BRANDIED PUMPKIN AND CHESTNUT PIE - THERESCIPES.INFO
From therecipes.info
BRANDIED PUMPKIN PIE - THE TASTY HUB
From thetastyhub.com
PUMPKIN AND CHESTNUT SOUP - LA CUCINA ITALIANA
From lacucinaitaliana.com
NO-CHURN BRANDIED PUMPKIN PIE ICE CREAM
From shesalmostalwayshungry.com
BRANDIED PUMPKIN PIE FILLING RECIPE - FOOD.COM
From food.com
RECIPE: BRANDIED PUMPKIN PIE | THE SEATTLE TIMES
From seattletimes.com
BRANDIED PUMPKIN AND CHESTNUT PIE RECIPE
From keeprecipes.com
THYMES WILDWOOD BRANDIED PUMPKIN AND CHESTNUT POTPOURRI BY …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love