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.
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Step 1: Recipe:
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
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
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.
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.
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