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.

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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.

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