Hubbard Squash Pie


Hubbard squash tastes like pumpkin, only heartier. I've made this recipe with butternut squash for a more sophisticated pie.

Prep Time:
15 mins
Cook Time:
1 hrs 35 mins
Total Time:
1 hrs 50 mins
1 pie


Squash Puree:

  • 2 pounds hubbard squash, unpeeled and cut into large chunks

  • 3 tablespoons melted butter

  • 3 tablespoons firmly packed brown sugar

  • 3 tablespoons orange juice

Pie Filling:

  • 3 large eggs

  • ½ cup firmly packed brown sugar

  • ½ cup heavy whipping cream

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • 1 (9 inch) unbaked pie crust


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.

  2. Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.

  3. Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.

  4. Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.

  5. Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.

  6. Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

Nutrition Facts (per serving)

234 Calories
13g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 234
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 29%
Cholesterol 68mg 23%
Sodium 226mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 2%
Total Sugars 13g
Protein 4g
Vitamin C 10mg 52%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 303mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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