Maple Pumpkin Pie With Rosemary Chestnut Crumble Topping

In keeping with the spirit of the upcoming Thanksgiving holiday, and wanting to make something for my Grandmother's birthday I decided to try to incorporate chestnuts, a traditional Italian ingredient that my grandmother loves, with pumpkin pie. The challenge was my Grandmother has a bit of a sweet tooth so I wanted to make sure that I balanced a sweet dessert with a savory element, hence the rosemary.

I tried foregoing a pie crust, not a great idea. While I was happy with the flavor of the pie, the consistency was a little difficult to serve. I see pie crusts in my future when I make this again.

See more like this at www.sweetgenevieve.com

Step 1: Recipe:

Pie:

1 1/2 cans of Pumpkin

2 large eggs

1 cup of heavy cream

3/4 cup maple syrup

1 tsp cinnamon

1/2 tsp. ginger

1/2 tsp. salt

1/2 tsp. vanilla extract

1/4 tsp. nutmeg

Topping:

1 cup of chopped roasted chestnuts

1/2 cup sugar

1 stick of butter (melted)

1 cup of unseasoned Panko (gluten free or regular) crumbs

2 tbsp. chopped Rosemary

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. salt

Topping:

Take a small bowl, add 1/4 cup of the melted butter and the chopped rosemary, allow the butter to infuse for 5 minutes.

Add the chopped chestnuts to a pan, with the rosemary infused butte.

Cook over medium-low heat for 3-4 minutes stirring thoroughly.

Turn off the heat (be sure to remove the pan from the burner) add all the remaining ingredients. Mix thoroughly, the topping should have a consistency similar to sand.

Reserve for later.

Pie:

Preheat the oven to 350° F

Mix the pie ingredients thoroughly making sure there are no lumps.

Pour mixture into your baking dish/pie crust.

Bake in the oven at 350° F for 60-70 minutes. 15 minutes before the pie is done cooking remove the pie from the oven and add the crumble topping.

Let the pie cool thoroughly before serving.

Like this? Find more like it at www.sweetgenevieve.com