Have you ever made a Hubbard squash pie before?  I made one last night and it’s already gone.  Yep, the Hubbard squash pie was that good.  I found this recipe for Brown Sugar Hubbard Squash Pie several years ago and I’ve been making it ever since.  This year I was able to grow 184+ pounds of Hubbard squash, so you can bet we’ll be eating a lot of pie this year.

And that’s fine by me.  After all, squash is a vegetable, right? Heck yeah it is!

Here is my favorite squash pie recipe with a ton of pictures to help you along.

How to Cook Hubbard Squash

Preheat oven to 400 degrees.

Cut Hubbard squash into quarters, remove the seeds and inner stringy pulp and rise the squash under cold water.  Pat dry.  Lay squash on parchment paper or a silpat, then using a pastry brush generously butter each squash with about a tablespoon of softened butter.  Then sprinkle with brown sugar {about 2 teaspoons each}.  Place in a preheated oven and bake for approximately 45 minutes {or longer depending on the size of the squash} until the squash is fork tender.

After the squash has cooled, scrape the squash from the skin and mash the squash pulp with a potato masher or gently puree in a blender.  You will need 2 cups of squash puree for this recipe.  Freeze the remaining pulp in a container or zip baggie.

Ingredients for the Custard

2 cups prepared Hubbard squash
1/2 cup brown sugar {I used light brown sugar}
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Ingredients for the Pie Crust

2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I LOVE Crisco!}
1 teaspoon salt
6 tablespoons cold water

Directions for the Pie

Combine pie crust ingredients together, divide in half, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

When the pie crust is almost done chilling, combined all the ingredients for the custard in a large mixing bowl or give it a whirl in a blender until smooth {I love sing our Blendtec for this}.

Then remove the pie crust from the refrigerator, roll out 1 crust and line a pie plate with it and crimp the edges of the crust.  Roll out the second pie crust to 1/4″ and using a leaf shaped cookie cutter cut 12 dough leaves out.  Brush the dough leaves with an egg wash {1 egg, 1 tablespoon water} and set aside.

Brush the top 2″ of of the pie crust with an egg wash as well.

Pour custard filling into the crust lined pie plate and add dough leaves around the edges and one in the center as well.

Bake at 375 degrees for 50- 55 minutes or until the center of the pie is set.  Carefully remove the pie from the oven ans let it cool.

Serve this baby with a giant scoop of vanilla ice cream or whipping cream. Whichever you prefer.

Looking for more pie recipes? Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie By Ken Haedrich rocks!  The book has great reviews and it has 300 pie recipes in it to keep you busy all year long.