Imagine a pie so incredibly rich, creamy, and bursting with autumn flavors that your family will be talking about it long after Thanksgiving dinner. This Hubbard Squash Pie isn't just another dessert - it's a culinary masterpiece that transforms an often-overlooked squash into a decadent, silky-smooth pie that rivals the most traditional pumpkin pie. With its perfect blend of warm spices and velvety texture, this recipe is about to become your new holiday secret weapon that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cooked hubbard squash, pureed
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3 eggs
- 1 cup evaporated milk
- 1 pie crust
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle of the oven.
- If not already prepared, cut the Hubbard squash in half, remove seeds, and roast face-down on a baking sheet at 400°F for 45-50 minutes until tender. Allow to cool, then scoop out flesh and puree until smooth.
- In a large mixing bowl, combine the pureed Hubbard squash, sugar, cinnamon, nutmeg, and ginger. Mix thoroughly until spices are evenly distributed.
- In a separate bowl, whisk the eggs until well beaten. Gradually add evaporated milk and continue whisking until fully incorporated.
- Pour the egg and milk mixture into the squash mixture, stirring continuously to create a smooth, consistent filling.
- Prepare your pie crust by placing it in a 9-inch pie dish, crimping the edges decoratively.
- Carefully pour the squash filling into the prepared pie crust, ensuring an even distribution.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Remove pie from oven and let cool on a wire rack for at least 2 hours to allow filling to set completely.
- Serve at room temperature, optionally topped with whipped cream or vanilla ice cream.
Tips
- Squash Selection: Choose a ripe Hubbard squash with a deep, rich color and firm flesh for the most flavorful puree.
- Roasting Technique: When roasting the squash, drizzle a little olive oil and sprinkle salt to enhance its natural sweetness.
- Puree Perfection: Use a food processor or blender to ensure your squash is completely smooth with no lumps.
- Spice Balance: Feel free to adjust spice levels to your taste, but don't skip the nutmeg - it adds incredible depth.
- Crust Tip: For extra flavor, brush the pie crust edges with an egg wash for a beautiful golden finish.
- Cooling is Crucial: Allow the pie to cool completely to help the filling set properly and develop its full flavor profile.
- Make Ahead: This pie can be prepared a day in advance, making your Thanksgiving prep much easier!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 80mg
