Hubbard Squash Pie
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 TimePrep: 15 min. Bake: 55 min.
- 1 sheet refrigerated pie crust
- 1 large Nellie’s Free Range 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
- 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.
- 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 Facts1 piece: 316 calories, 10g fat (5g saturated fat), 42mg cholesterol, 300mg sodium, 51g carbohydrate (34g sugars, 1g fiber), 5g protein.
Originally published as Squash Pie in Taste of Home Christmas Annual 2017
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