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hubbard squash pie from scratch

(3 ratings)
cyrene avatar
Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

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

(3 ratings)
yield 8 - 10
prep time 1 Hr 55 Min
cook time 1 Hr 40 Min
method Bake

Ingredients For hubbard squash pie from scratch

  • 2 1/2 c
    hubbard squash, cooked and mashed
  • 1/2 tsp
    salt
  • 2 1/2 c
    milk
  • 4 lg
    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

How To Make hubbard squash pie from scratch

  • 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.
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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