Squash Blog Hop – Maple Butternut Pudding Pie With Pecan Crust

November 6, 2011 · 15 comments

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


5.0 from 1 reviews
Maple Butternut Pudding Pie With Pecan Crust
 
Prep time
Cook time
Total time
 
A recipe easily adapted to become gluten free or vegan! Not to sweet, but sweet enough for any dessert tray!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Maple Butternut Pudding
  • ½ 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
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • 2 Tbsp butter cut into pieces
  • Pecan Crust
  • 1½ cups pastry flour
  • 1 cup chopped pecans
  • 2 Tbsp sugar
  • 1 tsp salt
  • ¾ cup cold butter
  • 8 to 9 Tbsp cold water
Instructions
  1. Preheat oven to 350 degrees fahrenheit
  2. For Maple Butternut Pudding
  3. Cut and core squash, place on sheet pan, and roast for about 1 hour, or until soft when tested with a fork.
  4. 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.
  5. 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.
  6. Take ¼ 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.
  7. For Pecan Crust
  8. 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.
  9. Put small amount of flour on counter, roll out dough until about ¼ 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.
  10. 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 : @mikesbaking
Mis Pensamientos | Junia : @juniakk
My Twisted Recipes | Dudut : @mytwistedrecipe
No One Like Crumbley Cookies | T.R : @TRCrumbley
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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  • http://twitter.com/nella22 Marnely Rodriguez

    Love the combination of flavors, definitely perfect for squashlove and fall!

  • http://twitter.com/thedailypalette The Daily Palette

    Happy to cook with you again, Terra!  Cheers to autumn!

  • http://www.yummychunklet.wordpress.com Yummychunklet

    Your pie looks scrumptious!

  • Baker Street

    The pudding sounds absolutely divine! Perfect for the fall! love the first picture terra! 

  • http://litebite.in Sanjeeta kk

    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!

  • http://juniakk.blogspot.com Junia @ Mis Pensamientos

    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!

  • http://www.theprofessionalpalate.com Regan @The Professional Palate

    Can’t express enough how much I would love to try this! 

  • http://www.bonacroquer.com Valerie Dubard

    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

  • http://twitter.com/SBayRantsnRaves SouthBay RantsnRaves

    I think I may cheat w/ the pureed canned mix… but it looks good!

  • http://www.roxanagreengirl.com/ Roxana GreenGirl

    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! 

  • http://www.skiptomalou.net SKIP TO MALOU

    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

  • http://www.eastewart.com/blog EA Stewart

    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!

  • http://christmasjoynspirit.com Alison

    Thanks for an amazing Christmas recipe
    Best Christmas Eggnog

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