Chestnut and pumpkin pie

Lyn sent me her mother's recipe for pumpkin pie. Inspired by this I made a new pumpkin pie, in which I also added chestnuts.


230 g puff pastry
200 g chestnuts
400 g pumpkin, chopped (weight without skin and seeds)
2 eggs
1 tsp vanilla seeds
juice of 1 lemon
1 dl cream
1 tsp butter

Peel the chestnuts. I've perfectioned my method for this:
Make an incision in the form of a cross at the top of the chestnuts. Make sure you cut deep enough.
Boil them in water for 5 min. Pour off the water but leave 0,5 cm in the pan. Leave the chestnuts in the pan with the lid on, so that they stay warm and moist. Take them out one by one to peel them.
When they are peeled, put them in a pan of boiling water again and let them simmer for 15-45 min. until they are soft.
In the mean time, boil or steam the pumpkin for 10-15 min. until soft.
Mash pumpkins and chestnuts together and add the other ingredients.
Roll out the puff pastry, put it in a buttered pie dish, cover with baking paper and beans and pre-bake for 10 min. at 220° C.
Remove baking paper and beans, add the filling, lower the heat to 180° C, and bake the pie for 20 min.