hubbard squash pie from scratch

Name: Hubbard Squash Pie From Scratch
Prep time: 1 h 55 min
Cook time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cup(s) hubbard squash, cooked and mashed; 1/2 teaspoon(s) salt; 2 1/2 cup(s) milk; 4 large eggs; 1 cup(s) brown sugar; 3 tablespoon(s) granulated sugar; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) ginger; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) ground cloves

(3 RATINGS)

99 Pinches 4 Photos

Linda Kauppinen

Greenwood, FL

Updated on Jun 15, 2013

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

Rate

prep time 1 Hr 55 Min

cook time 1 Hr 40 Min

method Bake

yield 8 - 10

Ingredients

2 1/2 cups hubbard squash, cooked and mashed
1/2 teaspoon salt
2 1/2 cups milk
4 large eggs
1 cup brown sugar
3 tablespoons granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

How To Make hubbard squash pie from scratch

Step 1

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.

Step 2

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.
Step 3

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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