Butternut Squash and Maple Chestnut Puree Pie

Butternut Squash and Maple Chestnut Puree Pie
(will take suggestions for a better name!)

I would adjust the squash filling to your own desired sweetness...

Squash Filling:
1 1/2 cup butternut squash, already cooked
1/2 c brown sugar
1/2 c sugar
3 T cream
nutmeg and clove to taste
dash of salt
1 egg
Mix in a food processor for nice puree.

Chestnut Puree:
10 oz chestnuts (I've used jarred)
1/4 c + 1 T cream
2 T maple syrup
1 T brown sugar
Mix these til smooth in a food processor as well.

1 parbaked pie crust

Preheat oven to 350 F. Spread chestnut puree into the bottom of cooled pie crust. Layer squash filling on top. Bake for 30-40 minutes or until squash layer is set.

As I said, taste the filling and adjust the sweetness to your liking.

Just saw this recipe - looks great! I love chestnut flavors, and I don't think they're used enough.

Was wondering, though, have you tried the chestnut layer with a traditional pumpkin filling (and I mean using canned pumpkin)? Do you think it would work as well?

Never done it with pumpkin, but I'm sure it would. I wanted to do something totally different, so I played with the butternut squash. They're very similar in taste and texture, and my grandmother when she first tasted my pie swore to me that it was pumpkin, and wouldn't even buy it when I showed her the squash skins. Guess you can't teach an old dog new tricks ;)

So, in short, go for it, but the tastes are extremely similar, so if you find the canned more convenient, use it.

Also, TJ's sells precut bags of butternut squash so you could just cook those in the micro and puree to make the necessary amount and avoid the cutting, scooping and baking.

Thanks for the reply!

You're right, I forgot about those microwavable bags of squash, that would be good for a first-timer like me... The Tgiving menu is still a little loose but I'm definitely considering this spin on the traditional pumpkin pie. mmmmm chestnut...

Oddly enough, I'm not a chestnut fan, but my mom's father used to love roasted chestnuts, so I made the pie with her in mind to remind her of her daddy.

By the way, what is the texture of the chestnut topping after baking? I was thinking that adding beaten egg whites might lighten the chestnut puree and give a sort of meringue crunch to the top.

The chestnut puree goes beneath on top of the crust. The squash is layered on top. The puree retains a nice creamy texture and compliments the squash layer nicely.

This really sounds great. You should enter it in some pie contests.

What pie contests are there?
Sorry, I'm clueless in the competition circuits :)

Hi,

There used to be the Crisco All American Pie contest which was conducted through State Fairs. It was discontinued about ten years ago. A friend has since advised Smuckers, as in jam, has acquired Crisco. It was suggested to write a letter to Smucker's encouraging them to support the contest again.

I'll be interested to see what else may be out there from sbp. Otherwise it is local county fairs and state fairs, which really don't get too enthusiastic about novel ideas. When they state apple pie, they expect the classic not a variation of.

Regards,
CAthy2

I don't know specifically, but there was a Food TV show that was about a national pie competition. You might be able to track it down through them.

THIS sounds HEAVENLY! Must try for Thanksgiving if not sooner. Thanks!:)

Hi,

Is this a pie recipe of your own invention? If yes, then why not "Emme's Chestnut Squash Pie?"

For a variety of reasons, I have been making a lot of pies lately. Just yesterday, I finally got a better idea on how to deal with partially baked pies. I wrapped the foil around the edges BEFORE I put the prebaked shell with filling into the oven. If it is not quite brown enough, then remove the foil during the last 10 minutes.

I find this is much easier than trying to attach foil to stop or slow the darkening when everything is hot and clumsy to work with.

Regards,
CAthy2

Yep, my own creation.

Thanks for the tip on the foil idea. I always have that clumsy problem of trying to get the foil to just cover the crust, not impede the cooking of the filling, and to avoid seriously burnt finger pads!