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!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

In a large mixing bowl, whisk together the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Step 4

Add the eggs to the sugar mixture and whisk until fully combined and smooth.

Step 5

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.

Step 6

Place the unbaked pie crust into a 9-inch pie dish, trimming and crimping the edges as desired.

Step 7

Pour the filling into the prepared crust, smoothing the top with a spatula if needed.

Step 8

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.

Step 9

Allow the pie to cool completely on a wire rack. This will help the filling set fully before slicing.

Step 10

Serve the pie at room temperature or chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.

Nutrition Facts

Serving size	1419.7 grams (1419.7g)

Amount per serving	% Daily Value*
Calories	3204

Total Fat 177.70g	228%
Saturated Fat 74.70g	374%
Polyunsaturated Fat 0.10g
Cholesterol 813mg	271%
Sodium 1854mg	81%
Total Carbohydrate 362.50g	132%
Dietary Fiber 19.10g	68%
Total Sugars 203.60g
Protein 41.00g	82%

Vitamin D 177IU	883%
Calcium 413mg	32%
Iron 11mg	61%
Potassium 1759mg	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.

Source of Calories

Fat: 49.8%

Protein: 5.1%

Carbs: 45.1%