How to make an exquisite chestnut and pumpkin pie

If you like chestnuts and the pumpkin in this post we facilitate how to prepare an exquisite cake with which you will surprise your guests. This cake is a tradition in our family because we have been preparing it for a few autumns.

As soon as the autumn arrives and with him his exquisite fruits we put ourselves in the work of going to the field in search of the chestnuts.

Then with a good pumpkin that are also in their best season and a few other ingredients we are already getting ready to prepare this delicious cake that will surely make you like a little hole in your favorite recipes. Do you dare to prepare it?

If so, I hope you like it. As you can see the recipe seems extensive but it is not complicated to do, little by little we are explaining the steps to follow.

To prepare the cake, we must prepare the chestnuts in syrup and then make them a puree, which we will need to prepare the cake. We will also make a puree with the pumpkin and the rest of the ingredients.

Recipe of chestnut and pumpkin pie

Ingredients for chestnuts in syrup:

  • 500 grams of chestnuts
  • 375 grams of water
  • 375 grams of sugar
  • A vanilla pod

Preparation of chestnuts in syrup:

We are making a cut to each of the chestnuts in the shell.

Put in a bowl or other container suitable for microwave, chestnuts and water to cover them.

We introduce the bowl with the chestnuts in the microwave and operate it with the maximum power for about 15 minutes.

Taking care not to burn ourselves, we extract the bowl from the microwave and keep the chestnuts in the hot water while we remove the skin and the peel.

If we notice that the water is getting cold we can give it another little heat in the microwave to finish peeling all the chestnuts.

We weigh all the chestnuts we already have peeled and depending on the weight that we find we will need the same amount of sugar.

We put the chestnuts and half the sugar in a cauldron and add water in quantity that are covered.

Cook with moderate heat and when it starts to boil, continue cooking the syrup for 15 minutes more.

Add the rest of the sugar, the pulp of the vanilla pod, stir and continue cooking with fire under the syrup for 30 minutes more.

Turn off the heat and make a puree with the chestnuts, a little of the syrup, a little cream and stir to mix well and achieve the consistency of a more or less thick cream.

We reserve the chestnut puree for the cake, since the chestnut puree will be the base of the cake.

Ingredients for the cake dough:

  • 150 grams. of simple wheat flour
  • 75 grams of ointment butter
  • The yolk of an egg
  • 2 tablespoons of cold water

Preparation of the pie dough:

Place the flour on the countertop or marble in the kitchen, in the form of a mountain.

We make a hole in the center of the mountain and inside we put the yolk, butter and two tablespoons of cold water.

We work the dough in such a way that it binds well and detaches from the worktop.

When we notice that it is already well linked, we form a ball with the mass.

Cover the ball with a cloth or plastic film and let it sit for 30 minutes.

Once reached the 30 minutes with the help of a roller we extend the dough.

We put baking paper in the bottom of the mold so that the cake does not stick to the bottom when it is time to unmold it.

We place the well spread mass in a circular and removable mold of about 22 or 25 cm. diameter.

Preheat the oven to 180º C, for 15 minutes.

Once preheated we introduce the mold in the oven to cook the dough for 3 minutes.

With care not to burn we extract the mass from the oven.

On the dough we put the chestnut puree that we had previously reserved and we spread it well and reserve to prepare the pumpkin.

Ingredients for the cake:

  • One kilo of pumpkin
  • A small condensed milk can
  • 250 grams of sugar
  • 50 grams of ointment butter
  • 50 grams of pine nuts
  • 3 eggs
  • A little bit of grated ginger
  • A pinch of nutmeg
  • Half a teaspoon of cinnamon powder
  • A pinch of cardamom powder
  • A pinch of salt

Preparation of the cake:

Cut the pumpkin into quarters, remove the skin, wash it well, chop it and put it in a cauldron with enough water to cover it to cook it.

Add the pinch of salt and butter to the water.

Cut the pumpkin into quarters, remove the skin, wash it well, chop it and put it in a cauldron with enough water to cover it to cook it. Add the pinch of salt and butter to the water.

With moderate heat we are cooking the pumpkin until it is tender. When we notice that it is already tender we add the sugar and the beaten eggs.

Remove from heat and with the help of the blender we crush it to make a puree.Add the condensed milk, the pine nuts, the cinnamon, the cardamom, the ginger, the nutmeg to the pumpkin puree and stir everything together to mix all the ingredients well. Pour the mixture we have made with the pumpkin on the mashed chestnuts we had reserved together with the cake dough.

We preheat the oven to 180ºC for 15 minutes. We introduce the cake in the oven and cook it at 180ºC for one hour.

After the time we extracted the pie from the oven and let it cool to room temperature.

Once it is cold we can remove it from the mold.

Ready to taste it as you like it accompanied by a cup of chocolate, a coffee, an infusion.

Enjoy your meal! ThemesTart Recipes

Gordon Ramsay’s Top 5 Desserts | COMPILATION (September 2019)