Hubbard Squash Pie for Thanksgiving

Hubbard Squash Pie is light, sweet, and spicy with a nutty autumn flavor. Similar to pumpkin pie, this unique Thanksgiving dessert has a lighter texture and a more delicate flavor than the traditional pumpkin.

Pumpkin pie has always been one of my favorites. Creamy, rich, and spicy the flavor has always announced the holidays for me. I’ve always made a variation of the classic Libby’s pumpkin pie from the back of the can of pumpkin. My mom always made it — you know — tradition. Starting in September my mom would start stocking up on cans Libby’s pumpkin. Later, when she was older, she just bought frozen pies because she decided easier was better.

Anyway, we had pumpkin pie twice a year — once on Thanksgiving and once on Christmas. In fact, I counted special days by the kinds of pies we had since we rarely had pie on a “non-special” day. Besides pumpkin on Thanksgiving and Christmas she’d make blueberry on my dad’s birthday, coconut cream on Easter, and apple on 4th of July. That was the sum total of her pie making. She admitted she was always the kid who preferred to work out in the barn with her dad rather than in the house. I have always been thankful that she learned to make those pies somehow.

Anyway, for me to take a walk on the wild side and consider making a Hubbard squash pie for Thanksgiving was totally out of character. I decided to give it a dry run to see how I liked it. Must be midlife crisis.

The flavor of  this yummy Thanksgiving pie (or Christmas!) is reminiscent of pumpkin pie but lighter and more delicate. The texture is also not as dense. I’d suggest using light brown sugar because dark would kind of overpower the flavor here. It’s spicy, buttery, and sweet but also just a little flowery. I really liked it. I’d go with some lightly sweetened whipped cream dusted with a little freshly grated nutmeg. I think ice cream would be too much here.

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One thing that will make a huge difference in your baking, especially with something like Hubbard squash pie, is using whole nutmeg rather than ground. I know it sounds silly but it’s true. Just give it a try! The flavor is intense and you don’t need much. You’ll need a grater  similar to this one to grate the nutmeg — and no need to watch your fingers with this one!
Cole and Mason Professional Nutmeg Spice Grinder

You need a good food processor or blender to get a smooth texture in the squash. I have the Bosch Kitchen Machine which handles my bread dough, my blending, and my food processing chores. I just love it!
Bosch Universal Plus Kitchen Machine

3 from 1 vote

Hubbard Squash Pie for Thanksgiving

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Nutty and buttery, this delicate Hubbard squash pie is a unique change from the classic pumpkin pie on your holiday table. You can substitute Acorn or Butternut Squash for the Hubbard.

Course Dessert

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1

Author Marye Audet

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Ingredients

• 1 10- inch or 9-inch unbaked, , deep-dish piecrust

Filling

• 2 10- ounce bags frozen Hubbard squash or 2 pounds fresh squash, (may also use butternut, acorn, etc.)
• 1 cup heavy whipping cream
• 3/4 cup packed light brown sugar
• 1/4 cupmaple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground chipotle powder
• 2 eggs, , lightly beaten

Topping (optional)

• 1/2 cup unsalted butter
• 1/4 cup light brown sugar
• 1/4 cup chopped pecans

Instructions

• Place piecrust in a 9-inch deep-dish pie pan.
• Trim and flute the edges.

Filling

• Steam the squash according to instructions on the package.
• If using fresh squash cut in half, remove seeds, and bake, cut sides up, for 50 minutes in a 350F oven. Remove pulp from rind.
• Place cooked squash pulp in a food processor and blend until it is smooth.
• Measure out two cups into a large bowl. Save any remaining squash for something else.
• Add the squash pulp and the remaining ingredients to a bowl and blend with a whisk until smooth.
• Pour into the prepared piecrust.
• Bake for 40 to 50 minutes, or until set.
• Cool.

Topping

• Melt the butter in a small saucepan.
• Whisk in the brown sugar until smooth and no longer gritty.
• Pour over the top of the pie and sprinkle with pecans.

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