Hubbard Squash Pie Recipe
Hubbard Squash Pie Recipe photo by Taste of Home
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Hubbard Squash Pie Recipe

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


  • 1 sheet refrigerated pie pastry
  • 1 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
  • Sweetened whipped cream and additional nutmeg, optional


  1. Preheat oven to 400°. Unroll pastry sheet into a 9-in. pie plate; flute edge. In a large bowl, whisk together egg, squash, milk, sugar, molasses, cornstarch and salt. Pour into pastry shell; sprinkle with nutmeg.
  2. Bake pie on a lower oven rack 10 minutes. Reduce oven setting to 325°; bake until a knife inserted near 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. Yield: 8 servings.
Originally published as Hubbard Squash Pie in Taste of Home Christmas Annual Annual 2017, p98

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