Hubbard Squash Pie

Total Time Prep: 15 min. Bake: 55 min.
Yield 8 servings
Test Kitchen Approved
My mom made this pie—never pumpkin—each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! —Patti Ann Christian, Ararat, North Carolina

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 large egg
  • 1-1/2 cups mashed cooked Hubbard or butternut squash
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 2 tablespoons molasses
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Optional: Sweetened whipped cream and additional ground nutmeg

Directions

  1. Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into the crust; sprinkle with nutmeg.
  2. Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with sweetened whipped cream and additional ground nutmeg.

Nutrition Facts

1 piece: 316 calories, 10g fat (5g saturated fat), 42mg cholesterol, 300mg sodium, 51g carbohydrate (34g sugars, 1g fiber), 5g protein.

My mom made this pie—never pumpkin—each Thanksgiving, and everyone looked forward to it. I have fond memories of my dad cutting up a hulking big blue Hubbard squash on the kitchen counter and cooking it in order for Mom to make the pies. A more manageable butternut squash will deliver an equally delicate-tasting pie! —Patti Ann Christian, Ararat, North Carolina
Recipe Creator

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