Hubbard Squash Pie
Indulge in the comforting flavors of fall with this delectable Hubbard Squash Pie, a delightful twist on the classic pumpkin pie. Made with creamy roasted Hubbard squash puree, this pie is rich with warm spices like cinnamon, ginger, nutmeg, and cloves, creating a perfectly balanced filling that's velvety smooth and irresistibly aromatic. The addition of heavy cream, milk, and a touch of vanilla extract elevates the texture, while a buttery, flaky crust provides the ideal base for this seasonal treat. Perfect for Thanksgiving or any autumn gathering, this Hubbard Squash Pie is easy to make and sure to impress. Serve it with a dollop of whipped cream for an elegant finish!
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Recipe Information
Ingredients
- 2 cups (pureed) Hubbard squash
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 3 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 9-inch (store-bought or homemade) Unbaked pie crust
Instructions
Preheat your oven to 375°F (190°C).
Cut the Hubbard squash into wedges, remove seeds, and roast them in the oven at 375°F (190°C) for about 40-50 minutes until tender. Allow them to cool, then scrape the flesh and puree until smooth. Measure 2 cups for the recipe.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Add the eggs to the sugar mixture and whisk until fully combined and smooth.
Stir in the pureed Hubbard squash, followed by the heavy cream, milk, and vanilla extract. Mix until the filling is fully combined and silky in texture.
Place the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired.
Pour the filling into the prepared crust, smoothing the top with a spatula if needed.
Bake the pie in the preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Allow the pie to cool completely on a wire rack. This will help the filling set fully before slicing.
Serve the pie at room temperature or chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 203.6 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1759 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
