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Hubbard Squash Pie for Thanksgiving
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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 10- inch or 9-inch unbaked , deep-dish piecrust
- 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
- 1/2 cup unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup chopped pecans
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.
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.