Hubbard Squash Pie Recipe

Name: Hubbard Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash Puree:; 2 pounds hubbard squash, unpeeled and cut into large chunks; 3 tablespoons melted butter; 3 tablespoons firmly packed brown sugar; 3 tablespoons orange juice; Pie Filling:; 3 large eggs; 1/2 cup firmly packed brown sugar; 1/2 cup heavy whipping cream; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1 (9 inch) unbaked pie crust

Servings: persons

Squash Puree:
2 pounds hubbard squash, unpeeled and cut into large chunks
3 tablespoons melted butter
3 tablespoons firmly packed brown sugar
3 tablespoons orange juice
Pie Filling:
3 large eggs
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
2
Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
3
Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
4
Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
5
Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
6
Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Squash Puree:, 2 pounds hubbard squash, unpeeled and cut into large chunks, 3 tablespoons melted butter, 3 tablespoons firmly packed brown sugar, and more.

Yes, Hubbard Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hubbard Squash Pie

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