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Hubbard Squash Pie

Total Time

Prep: 15 min. Bake: 55 min.

Makes

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
Hubbard Squash Pie Recipe photo by Taste of Home

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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