Hubbard Squash Pie

Name: Hubbard Squash Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD: 8 servings.

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.

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