Squash Blog Hop – Maple Butternut Pudding Pie With Pecan Crust

Woo Hoo!!! Squash Love Blog Hop!!!! I love Fall food, especially anything and everything with some type of squash.  I think butternut squash is my favorite squash. What is yours?

At Providence Cafe where I work as the Pastry Chef, I decided to give some squash love for the dinner dessert special this week.

I found a fun recipe from a fellow food blogger, and decided to take it to another level.   The recipe was maple butternut pudding, and original version is a gluten free treat (I did not make this gluten free.)  I knew I wanted a pie version, I mean who doesn’t like pie right?  AND I knew I needed a pecan crust, perfect compliment to any squash love recipe really.

Maple Butternut Pudding Pie with Pecan CrustPudding recipe adapted from Eating rules, and Pecan crust recipe adapted from Emeril Lagasse

Yields 8

Maple Butternut Pudding Pie With Pecan Crust

A recipe easily adapted to become gluten free or vegan! Not to sweet, but sweet enough for any dessert tray!

45 minsPrep Time

1 hour 30 sCook Time

Save Recipe


Maple Butternut Pudding
1/2 cup lightly packed brown sugar
2 Tbsp corn starch
1 cup roasted butternut squash puree
2 cups heavy cream
pinch of salt
3 large egg yolks
1/4 cup maple syrup
1 tsp vanilla
2 Tbsp butter cut into pieces
Pecan Crust
1 1/2 cups pastry flour
1 cup chopped pecans
2 Tbsp sugar
1 tsp salt
3/4 cup cold butter
8 to 9 Tbsp cold water


Preheat oven to 350 degrees fahrenheit

For Maple Butternut Pudding

Cut and core squash, place on sheet pan, and roast for about 1 hour, or until soft when tested with a fork.

In small bowl, stir together cornstarch and sugar, sit aside. In a food processor, mix together squash puree, heavy cream, brown sugar mixture, salt, egg yolks and maple syrup. Once smooth, strain with wire sieve into sauce pot.

Cook squash mixture over medium heat, whisking frequently, mixture should bubble and thicken. Turn burner to low, and continue cooking for another minute or two. You will strain mixture again in wire sieve. Stir vanilla extract and butter pieces into hot mixture, let butter melt while stirring mixture.

Take 1/4 cup boiling hot water, and 1 tsp unflavored gelatin and mix together. Whisk vigorously into pudding mixture to help make mixture thicken. Sit aside for moment.

For Pecan Crust

In large mixing bowl, mix together flour, pecans, salt, and sugar. Next mix in butter, mix until resembles coarse crumbles. Add water slowly, until comes together in ball, wrap in plastic, and place in cooler for 30 minutes to an hour.

Put small amount of flour on counter, roll out dough until about 1/4 inch thick. Place in pie pan (I used a 10 inch pie pie), and cut edges off with knife. Bake pie crust for about 20-30 minutes, or until cooked through depending on oven. Cool.

Pour pudding into pie crust, and chill. Serve with maple syrup and chopped pecans! AND of course some whipped cream silly!



November is #squashlove month!

Please join in on the #squashlove fun by linking up any squash recipe from
the month of November 2011. Don’t forget to link back to this post, so that
your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove 🙂

Here are the hosts of the fun SquashLove Blog Hop –

Baker Street | Anuradha : @bakerstreet29
Bloc De Recetas | Salomé : @blocderecetas
Bon à croquer | Valerie : @valouth
CafeTerraBlog \Terra : @CafeTerraBlog
Elephant Eats | Amy
Food Wanderings | Shulie : @foodwanderings
Hobby and More | Richa : @betit19
Mike’s Baking | Mike :[email protected]
Mis Pensamientos | Junia : @juniakk
My Twisted Recipes | Dudut :[email protected]
No One Like Crumbley Cookies | T.R :[email protected]
Queens Notebook | Elizabeth : @mango_queen
Simply Reem | Reem : @simplyreem
Skip To Malou | Malou : @malou_nievera
Teaspoon Of Spice | Serena : @tspcurry
The Daily Palette | Annapet : @thedailypalette
The Professional Palette | Regan : @profpalate
The Spicy RD | EA : @thespicyrd
Vegan Miam | Rika : @veganmiam

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  • Love the combination of flavors, definitely perfect for squashlove and fall!
  • Happy to cook with you again, Terra!  Cheers to autumn!
  • Your pie looks scrumptious!
  • Baker Street
    The pudding sounds absolutely divine! Perfect for the fall! love the first picture terra! 
  • Beautiful flavors and the pudding look yum!
  • foodwanderings
    Believe it or not I am warming up to Thanksgiving pies and your creation here is even more tempting me to try. We both used butternut squash! :) So happy to be back on board hosting squash love with you and the bunch! Sounds like you are enjoying  your job very much!
  • wow, i love the flavors in your maple butternut pudding! that's so neat that u can try things out with your customers! my taste tested are my friends and fam!
  • Can't express enough how much I would love to try this! 
  • Maple! I loove maple... your pie is sooo tempting!! You chose really nice flavors! Hugs
  • Salomé
    I also use this type of squash, your pie looks yummy, I'm going to make it! Besos
  • I think I may cheat w/ the pureed canned mix... but it looks good!
  • I was so looking forward to this blog hop! I love squash/pumpkin and all the treats that I see around this time of the year! Your pie looks phenomenal Terra! Love the pecan crust! 
  • oh yes, not some but loads of whipped cream on top please... because  when you are served with a pumpkin pie and with a pecan crust, why scimp on the cream hahah.. kidding but yeah this sounds like a double pie... pumpkin and pecan two treats i cannot resist.  great squashlove this is terra!  have a great day! malou
  • Despite the fact that you did not make a gluten-free pie crust, I will forgive you, because this recipe sounds amazing!!  Can't wait to try this (in a gluten-free crust :-)  Your website looks great!
  • Thanks for an amazing Christmas recipe Best Christmas Eggnog