Best 5 Hubbard Squash Pie Recipes

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Indulge in the delectable flavors of fall with a delightful treat - the Hubbard Squash Pie. This classic dish, also known as "poor man's pumpkin pie," offers a unique blend of sweet and savory flavors, encased in a flaky, golden crust. Made with the goodness of Hubbard squash, a versatile winter squash with a naturally sweet taste, this pie is a symphony of flavors and textures.

The article presents a collection of three delectable Hubbard Squash Pie recipes, each with its own unique twist. The "Traditional Hubbard Squash Pie" is a timeless classic, featuring a creamy custard filling nestled within a buttery crust. For those seeking a more sophisticated palate, the "Spiced Hubbard Squash Pie with Candied Pecans" incorporates a blend of warm spices and crunchy pecans, creating a harmonious balance of flavors. And for a delightful twist, the "Chocolate Chip Hubbard Squash Pie" introduces rich chocolate chips into the mix, resulting in a decadent dessert that is sure to satisfy any sweet tooth.

Here are our top 5 tried and tested recipes!

HUBBARD SQUASH PIE



Hubbard Squash Pie image

My mom made this pie-never pumpkin-each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! -Patti Ann Christian, Ararat, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 large egg
1-1/2 cups mashed cooked Hubbard or butternut squash
1 can (12 ounces) evaporated milk
1 cup sugar
2 tablespoons molasses
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Optional: Sweetened whipped cream and additional ground nutmeg

Steps:

  • Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg., Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.

Nutrition Facts : Calories 316 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 300mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

HUBBARD SQUASH PIE



Hubbard Squash Pie image

Hubbard squash tastes like pumpkin, only heartier. I've made this recipe with butternut squash for a more sophisticated pie.

Provided by Teri K

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 12

Number Of Ingredients 12

2 pounds hubbard squash, unpeeled and cut into large chunks
3 tablespoons melted butter
3 tablespoons firmly packed brown sugar
3 tablespoons orange juice
3 large eggs
½ cup firmly packed brown sugar
½ cup heavy whipping cream
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 (9 inch) unbaked pie crust

Steps:

  • 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.
  • Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
  • 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.
  • Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
  • 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.
  • Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 26.7 g, Cholesterol 67.7 mg, Fat 13.2 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.8 g, Sodium 225.5 mg, Sugar 12.6 g

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



Grandma's Sweet Hubbard Squash Custard Pie image

One of my Grandma's recipes. She made everything taste good.

Provided by Kathie Carr

Categories     Pies

Time 1h45m

Number Of Ingredients 8

2 1/2 lb hubbard squash - cut into chunks and seeds removed
1/2 c brown sugar, firmly packed
3 large eggs
1/2 c heavy cream
1 1/2 tsp apple pie spice
1/2 tsp salt
2 Tbsp butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • 1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
  • 2. Reduce temperature setting on oven to 375 degrees. Place 2 cups of squash in a mixer and beat until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
  • 3. Can be served with whipped cream.

BROWN SUGAR HUBBARD SQUASH PIE



BROWN SUGAR HUBBARD SQUASH PIE image

Categories     Squash

Number Of Ingredients 15

Master recipe for roasted squash puree
2 to 21/2 pound Hubbard or butternut squash, to yield 2 cups puree (extra can be frozen)
3 tablespoons salted butter, softened
2 tablespoons firmly packed dark brown sugar
3 tablespoons orange juice
For the custard
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
For the pie:
1 unbaked 9-inch pastry crust (any favorite recipe using unsalted butter).

Steps:

  • Put seeded, unpeeled Hubbard cut into chunks (or unpeeled butternuts halved lengthwise) on a rimmed baking sheet, lined with a sheet of foil. Rub the flesh with butter, orange juice and maple syrup or brown sugar, heated together till butter melts. Flip over and roast at 400 degrees for 40 to 45 minutes, until the skin is blistered and browned and the flesh is tender. Lift squash with tongs and poke with a paring knife to check. When cool, the pulp is easily scraped from the Hubbard skin (or scooped out of the butternut halves). Refrigerate dough 1 hour before rolling. Transfer to a 9-inch pie plate and crimp and shape the edges. Cover and chill for at least 1 hour before filling. To roast the squash, see accompanying master recipe. Put 2 cups of the cooled squash in a food processor and whirl until smooth. Lower oven to 375 degrees. Set rack on lowest position. Combine the puree with the brown sugar, eggs, cream, spices and salt and whisk until smooth. Pour into the pie shell and bake until the custard is puffed up but still has a small wet spot in the middle, 50 to 60 minutes. Cool. Serves 8.

GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE



GRANDMA'S SWEET HUBBARD SQUASH CUSTARD PIE image

Categories     Squash

Number Of Ingredients 8

2 1/2 pounds hubbard squash - cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon. Reduce temperature setting on oven to 375 degrees F (190 degrees C). Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Tips:

  • Choose the right squash: Look for Hubbard squash that is firm and has a deep orange color. Avoid squash that has any blemishes or soft spots.
  • Roast the squash thoroughly: Roasting the squash brings out its natural sweetness and flavor. Be sure to roast the squash until it is tender and slightly caramelized.
  • Use a food processor to puree the squash: A food processor will help you achieve a smooth and creamy puree. If you don't have a food processor, you can mash the squash by hand.
  • Don't overmix the pie filling: Overmixing the pie filling can make it tough. Stir the ingredients together just until they are combined.
  • Bake the pie at a high temperature: Baking the pie at a high temperature will help to create a golden brown crust.

Conclusion:

Hubbard squash pie is a delicious and easy-to-make dessert that is perfect for fall. With its creamy filling and flaky crust, this pie is sure to be a hit with your family and friends. So next time you're looking for a special dessert, give Hubbard squash pie a try. You won't be disappointed!

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