Hubbard Squash Pie From Scratch

Recipe Rating:
 1 Rating
Serves: 8 - 10
Prep Time:
Cook Time:
Cooking Method: Bake


2 1/2 c hubbard squash, cooked and mashed
1/2 tsp salt
2 1/2 c milk
4 large eggs
1 c brown sugar
3 Tbsp granulated sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp ground cloves

The Cook

Linda Kauppinen Recipe
Well Seasoned
West Palm Beach, FL (pop. 99,919)
Member Since Dec 2011
Linda's notes for this recipe:
This is a family favorite and was my Grandpop Henry's favorite pie!

FACTOID: Did you know that most commercial pumpkin for pumpkin pie - the kind you buy in a can - is butternut squash?

One Blue Hubbard is enough for two deep dish pies
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To prepare the Hubbard Squash:
Cut them in chunks, scrape out the seeds, and roast the pieces in the oven at 350F for 45 minutes or so. They'll be totally soft and you scrape the skin off to mash the remains.
Preheat oven to 425 degrees.
Put squash in a large bowl.
Beat in eggs with a rotary beater(hand beater)
Add rest of ingredients and blend well with rotary beater.
Pour into unbaked 10" deep dish pie shell.
Bake 55 minutes or until a silver knife inserted 1" from the edge comes out clean.
The center may still look soft but will set as it cools.

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user Pat Duran kitchenchatter - Jun 15, 2013
I know that's why they don't taste as good as the homemade ones we add flavor too! Thanks for this post. Sounds delicious. like my sweet potato pie. too! Irresistible Sweet Potato Pie
user Linda Kauppinen cyrene - Jun 15, 2013
Absolutely Pat! Thanks for the link for the sweet potato pie too! I pinched that! I haven't tried sweet potato pie yet and plan on it!
user sonja buntman sass555 - Sep 9, 2013
Hi Linda, When you process your squash do you press out the extra juice in a cheese cloth as you do pumpkin so you have a more solid mass?


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