Sunday, November 20, 2016

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. 

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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