Recipes › Hubbard Squash (Pumpkin) › Hubbard Squash Pie
Hubbard Squash Pie
Roasted hubbard squash pureed with warm spices, brown sugar, and cream makes a smooth, deeply flavored pie filling that many prefer over the traditional pumpkin version. The hubbard's denser, richer flesh gives the pie a more intense squash flavor and a beautifully thick custard texture.
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Ingredients
- 2 lbs hubbard squash, halved or quartered, seeds removed
- 1 cup heavy creamEvaporated milk
- 3 large eggs
- ¾ cup brown sugar, packed
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 0.13 tsp ground cloves
- ½ tsp salt
- 1 tsp vanilla extract
- 1 9-inch unbaked pie shell, store-bought or homemade
Contains: cereals gluten, eggs, milk.
Method
- Preheat oven to 400°F. Place squash pieces cut-side down on a baking sheet. Roast for 45 minutes until the flesh is very tender. Scoop flesh into a food processor and puree until completely smooth. Measure out 1.75 cups puree.About 50 min
- Reduce oven to 375°F. In a large bowl, whisk together squash puree, brown sugar, eggs, cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until completely smooth.About 5 min
- Pour filling into the unbaked pie shell. The filling should come to about 0.5 inch below the rim of the crust.About 2 min
- Bake for 45-55 minutes until the edges are set but the center still has a slight wobble. A knife inserted 1 inch from the edge should come out clean. Cool completely on a wire rack before slicing, at least 2 hours.About 55 min
Tips
- Roasting rather than boiling the squash keeps the puree dry, giving a firm pie that slices cleanly.
- The pie is done when the center wobbles like set gelatin — it firms up as it cools.
- Make the pie the day before serving — it slices much better after overnight refrigeration.
Ring the changes
- Swirl 2 oz softened cream cheese into the filling before baking for a creamy, tangy variation.
- Press crushed gingersnap cookies into the base before adding the filling for extra spice.
Keeping it
Keeps covered in the fridge for 4 days. Serve cold or at room temperature. Does not freeze well once baked.
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More from the same crop
Pillowy homemade gnocchi made with roasted Hubbard squash instead of potato — denser, sweeter, and more complex in flavor. Served in a sage brown butter with Parmesan, these are some of the most satisfying pasta you can make at home. Worth every minute of the effort.
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1 h 30 min · medium · Hubbard Squash (Pumpkin)
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